Description
Cauliflower chutney is incredibly delicious. Sort of sweet and salty with a touch of spice, this is an Italian take on chutney.
Ingredients
1 1/4 c cauliflower, cut in good sized florets
2 T butter
1 T olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced (My shallot was big, so I am guessing it was about 1/3 c)
1 c tomato sauce
1 T anchovy paste or 2 anchovy fillets
1 T sugar
Pinch of red hot pepper flakes
8 plum tomatoes quartered
1/4 c white wine
1 t capers
1/3 c golden raisins
Instructions
In a medium saucepan over medium heat, melt 2 T butter. Add cauliflower and toss in butter. Cover. (This helps cook the cauliflower while also letting it get nice and golden.) Check every few minutes so that it doesn’t burn. Let it get golden on all sides until it is nicely caramelized. This takes 10-15 minutes. Do not cook on too high a heat or you will burn the cauliflower and not cook the inside of it!
Remove from pan and set aside. In the same pan, add 1 T of olive oil and saute the garlic and shallots over medium heat for about two minutes.
Add the tomato sauce, anchovy paste or fillets, sugar and pepper flakes. Add tomatoes, wine and capers and let simmer for about 15 minutes. Do not overcook or reduce further. Taste and adjust seasonings as necessary. (If you want it spicier, saltier or sweeter, now is the time!)
Fold in cauliflower and raisins and cook about 3 minutes longer.
