Sauteed Cauliflower with Cranberries


Surprise! Cranberries pop up in a second dish at your table . . . this time, in dried form. The cumin adds just a touch of the exotic—but don’t worry; it will fit right in with the other flavors on your table.

1 tablespoon vegetable oil
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole mustard seeds
1 small head cauliflower, cut into bite-size florets
3 tablespoons dried, sweetened cranberries
Pinch red pepper flakes
1/4 cup toasted pecan pieces*
2 tablespoons chopped fresh cilantro
Salt to taste

1. In a large sauté pan with a tight-fitting lid, heat oil over medium-high heat. Add cumin and mustard seeds. Heat until mustard seeds start to pop, about 20 seconds. Immediately add the cauliflower pieces and toss or stir to gently coat with oil. Cook until cauliflower is lightly browned in spots. Add cranberries, red pepper flakes and 1/4 cup water; cover and cook until cauliflower is just tender. Toss with pecan pieces and cilantro; season to taste with salt. Serve warm or at room temperature.

*Toast nuts in a dry sauté pan over medium heat, stirring occasionally, until fragrant and lightly browned.

Makes 4 servings.