Google + RSS Feed

Low GI Recipe: Sauteed Cauliflower with Currants and Pinoli

0

October 5, 2010 by Johanna Burani

Low GI Recipe: Sauteed Cauliflower with Currants and Pinoli

Currants are tiny dark dried grapes that hale originally from Corinth in Greece. The subtle sweetness of this fruit blends perfectly with the astringent qualities of the cauliflower, giving the combination of these ordinary ingredients a unique flavorful character. Italians love their “cavolfiore” and this is one version of what they might do with it.

 


Low GI Recipe: Sauteed Cauliflower with Currants and Pinoli
Currants are tiny dark dried grapes that hale originally from Corinth in Greece. The subtle sweetness of this fruit blends perfectly with the astringent qualities of the cauliflower, giving the combination of these ordinary ingredients a unique flavorful character. Italians love their “cavolfiore” and this is one version of what they might do with it.
Created by:
Cuisine: Italian
Recipe type: Vegetable Side Dish
Serves: 7
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped onion (approx. 4 oz)
  • 3 cloves garlic, minced
  • 6 cups tiny cauliflower florets (approx. 18 oz)
  • 2 teaspoons freshly ground sea salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup toasted pinoli nuts
  • 2 tablespoons orange zest
  • 2 tablespoons currants
Instructions
  1. Heat the oil in a large heavy fry pan. Add the onion and sauté for 2-3 minutes or until it becomes soft and translucent.
  2. Add the garlic, cauliflower, salt and pepper. Lower the heat to a medium flame and continue cooking for 10 minutes, stirring frequently to allow for even cooking. Add the pinoli nuts and cook for another 5 minutes, raising the heat slightly.
  3. Remove from heat. Add the zest and the currants, mix well and serve.
Nutrition Information
Serving size: ½ cup Calories: 100 Fat: 6g Saturated fat: <1g Carbohydrates: 10g Fiber: 3g Protein: 3g Cholesterol: 0mg


0 comments »

Please leave your comments, or ask a question:

Gushers vs Tricklers


"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.


Johanna Burani
MS, RD, CDE
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

This book tells the complete story

Subscribe

Enter your address to be notified of new posts and free recipes by e-mail.

Join 1,922 other subscribers

Search this blog

Archives

Photo Credits


Food Photography by:

© Sergio Burani
All Rights Reserved

Click here to visit his site: