Venetian Cauliflower

• 1 cauliflower, about 1 1/2 pounds
• 4 tablespoons olive oil
• 1 large onion, finely diced
• Pinch of saffron, crumbled
• 18 teaspoon ground cinnamon
• 1/2 teaspoon fennel seeds, crushed
• 1/2 teaspoon whole coriander seeds
• Pinch of crushed red pepper
• Salt and pepper
• 1/2 teaspoon lemon zest
• 1/4 cup currants
• 1/2 cup golden raisins
• 1/4 cup pine nuts, lightly toasted
• 2 tablespoons chopped parsley

1. Cut cauliflower in half from top to bottom, then remove the core.
2. With a paring knife, cut into very small florets of equal size.
3. Blanch florets in boiling water for 2 minutes.
4. Cool in cold water and drain.
5. Put olive oil in a wide skillet over medium heat.
6. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes.
7. Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper.
8. Season well with salt and pepper.
9. Add lemon zest, currants, raisins and cauliflower florets.
10. Toss with wooden spoons to distribute.
11. Cover with a lid and cook for about 5 minutes more, until cauliflower is tender.
12. Transfer to a serving dish and sprinkle with pine nuts and parsley.
13. Serve warm or at room temperature.

cauliflower, olive oil, onion, saffron, ground cinnamon, fennel seeds, whole coriander seeds, red pepper, salt, lemon zest, currants, golden raisins, pine nuts, parsley

Taken from cooking.nytimes.com/recipes/1017308 (may not work)