Ingredients
- 1/2 cup raisins (golden)
- 2 pounds cauliflower (florets, 6 cups)
- 2 tablespoons olive oil
- 12 ounces yellow onion (chopped, 1 1/2 onion)
- 2 garlic cloves (finely chopped)
- 1 cup chopped tomato (ripe yellow or red tomatoes, about 13 ounces)
- 3/4 pound shrimp (small shrimp, peeled and deveined)
- 4 fillets (10 grams) anchovies (rinsed and patted dry)
- 1/2 cup chicken broth
- 1 teaspoon dried basil
- Red pepper flakes, pinch of
- 1/4 cup sliced almonds (toasted)
How to Make
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Step 1: Put the raisins in a small bowl and add warm water to cover. Let stand until plumped up, about 20 minutes.
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Step 2: Meanwhile, in a large saucepan fitted with a steamer basket, bring 1 inch water to a boil over high heat. Add the cauliflower to the steamer basket, spread evenly, cover and steam until the cauliflower is tender but still offers some resistance when pierced gently with a fork, about 5 minutes. Remove the pan from the heat, remove the steamer basket from the pan and set aside. Drain the raisins.
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Step 3: In a sauté pan over medium-high heat, warm the olive oil. Add the onions and sauté until lightly browned, 8 to 10 minutes. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
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Step 4: Add the shrimp and sauté until bright pink, about 3 minutes. Add the anchovies, mashing them with the back of a wooden spoon until creamy. Add the cauliflower, raisins, broth, basil and red pepper flakes. Reduce the heat to medium and cook until the shrimp are opaque throughout, about 3 minutes more.
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Step 5: Remove the pan from the heat and stir in the almonds. Transfer to a warmed platter and serve immediately.
We hope you enjoy this recipe!
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