Ingredients
1cupalmonds,slivered blanched
1tspyellow mustard seeds
1tspbrown mustard seeds
1tspcumin seeds
¼cupsugar
1cupwater
3tbspwhite vinegar
1cupgolden raisins
1cupdark raisins
1cupdried cranberries
8cupscapon poaching Liquid,or chicken stock or low sodium broth
3cauliflower heads,cored and separated into 3-inch florets
¼cupextra virgin olive oil
salt,to taste
2tbspchives,minced
1tbspflat leaf parsley,coarsely chopped
Preparation
Preheat the oven to 350 degrees F. Spread the slivered almonds on a pie plate. Toast the almonds in the oven for about 4 minutes, or until lightly browned.
In a medium saucepan, toast the yellow and brown mustard seeds with the cumin seeds over high heat, shaking the pan frequently, for about 20 seconds until fragrant.
Add the sugar, water, and white vinegar and cook, stirring often, for about 2 minutes until the sugar is dissolved. Stir in the raisins and cranberries, cover, and remove from the heat. Let the dressing stand for 2 hours.
Light a grill. In a large pot, bring the Capon Poaching Liquid to a simmer over moderate heat. Add the cauliflower florets, reduce the heat to moderately low and simmer for about 10 minutes until just tender.
Using a slotted spoon, transfer the cauliflower florets to a large baking sheet and let cool slightly. Toss the florets with olive oil and season with salt.
Grill the cauliflower over moderately high heat, stem ends up, for 4 to 5 minutes, or until well browned. Turn and grill the cauliflower for 2 minutes longer, or until tender; transfer the cauliflower to a platter.
Stir the toasted almonds, chives, parsley, and the ¼ cup of olive oil into the raisin dressing and season with salt. Spoon the raisin dressing over the grilled cauliflower florets.
Serve and enjoy.
