970. CAULIFLOWER with BACON, CAPERS, PEPPERS and RAISINS

makes 4 to 6 servings


3 oz bacon (3 or 4 slices), cut crosswise into 1/4-inch strips
2 lb cauliflower, cored and cut into 2- to 2 1/2-inch-wide florets
1 red bell pepper, seeded and cut into 1/2-inch pieces
3/4 cup heavy cream
1/2 cup golden raisins
1 tablespoon drained bottled capers
1 teaspoon finely chopped garlic
1 Turkish or 1/2 California bay leaf
1 tablespoon fresh lemon juice

Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned but not crisp, about 4 minutes. Add cauliflower and cook, stirring occasionally, until lightly browned, about 5 minutes. Add bell pepper, cream, raisins, capers, garlic, and bay leaf and cook over moderately low heat, covered, stirring occasionally, until cauliflower is tender, about 12 minutes. Add lemon juice and salt and pepper to taste. Discard bay leaf.


courtesy of: Gourmet, September, 2004