Cauliflower with Pine Nut Crumble

• 1 tablespoon dried currants
• 1 tablespoon pine nuts
• 1 anchovy fillet (optional)
• 5 tablespoons unsalted butter
• 1 small head of cauliflower (1 1/2 pounds), cut into 1 1/2-inch florets
• 1/2 cup vegetable stock
• Salt and freshly ground pepper
• 1/4 cup fine dried bread crumbs
• 1/4 cup minced onion
• 1 large garlic clove, minced
• 1 tablespoon dry white wine

1. Place the currants in a small microwavable bowl; cover with 2 tablespoons of water.
2. Microwave on high for 1 minute, then drain.
3. Transfer the currants to a mini food processor, add the pine nuts and anchovy and pulse to a paste.
4. In a large skillet, melt 2 tablespoons of butter.
5. Add the cauliflower and cook over moderate heat, stirring once, until golden in spots, about 7 minutes.
6. Add the stock and season with salt and pepper.
7. Cover and cook until the cauliflower is nearly tender, about 3 minutes.
8. Uncover and cook until the liquid is nearly evaporated and the cauliflower is tender, about 2 minutes longer.
9. Meanwhile, in a small skillet, heat 1 tablespoon of the butter.
10. Add the bread crumbs and toast, stirring frequently, until golden, about 2 minutes.
11. Transfer to a plate.
12. Melt the remaining 2 tablespoons of the butter in the same skillet.
13. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes.
14. Add the wine.
15. Stir in the currant paste and transfer to a bowl.
16. Transfer the cauliflower to a bowl.
17. Stir the bread crumbs into the currant mixture, spoon over the cauliflower and serve at once.

currants, nuts, anchovy fillet, unsalted butter, head of cauliflower, vegetable stock, salt, bread crumbs, onion, garlic, white wine

Taken from www.foodandwine.com/recipes/cauliflower-with-pine-nut-crumble (may not work)