SMOTHERED CAULIFLOWER

3 tbsp. olive oil

1 (2 to 21 ⁄2 lb.) head cauliflower, trimmed and cut into 1" florets

1⁄3 cup dry vermouth

4 garlic cloves, smashed, peeled and halved

1 pint cherry or grape tomatoes, halved

1 ⁄4 cup drained capers

1⁄2 cup golden or regular raisins

1⁄3 cup pine nuts, toasted

1⁄2 cup fresh flatleaf parsley, chopped

1. In a skillet over medium-high, heat oil. Add cauliflower

1 and ⁄2 tsp. each salt and pepper. Cook, stirring occasionally, until charred in spots, 3 min. Add vermouth; cook, stirring, 30 sec. Stir in garlic, tomatoes, capers and raisins,

1 then add ⁄3 cup water and bring to a simmer.

2. Cover, reduce heat to medium and cook, stirring occasionally and adjusting heat to maintain a steady simmer, until cauliflower is tender and most liquid has evaporated, 15 to 20 min. Remove pan from the heat. Stir in pine nuts and parsley, then taste and season with salt and pepper.

PER SERVING: 286 cal, 5g protein, 25g carbs, 4g fiber, 15g sugar, 19g fat

Serve as a vegetarian main dish or alongside grilled pork or fish.