Toasted cauliflower with pine nuts adds to holiday
Q: Every week I look forward to your article in the food section of the Sun Sentinel. Thanks for all of your tips. I love the toasted cauliflower with pine nuts at Trattoria Nonna in Boca Raton. I would love to have the recipe for the holidays, if you can get it. Thank you for your consideration. — Ann Critelli, Deerfield Beach
A: You’re welcome and thank you for your kind words, Ann. Your request comes at the perfect time. The Cavolfiore alla siciliana from Trattoria Nonna (6006 SW 18th St., Boca Raton, 561-347-2344, trattorianonnaboca.com) would make a wonderful addition to holiday tables. This traditional Sicilian recipe transforms underwhelming steamed cauliflower to another level. I am particularly fond of Trattoria Nonna’s version, which takes on rich flavors and contrasting textures with the addition of toasted, golden-brown breadcrumbs and buttery pine nuts. If you want to experiment with other variations of this classic cauliflower dish, try adding golden raisins, capers or anchovies. For a little spice, add a pinch of crushed red pepper.
Co-owner Sara Lena and her son-in-law, Chef Cosimo Piediscalzi, formerly of Renzo’s in Boca, partnered in December 2017 to launch Trattoria Nonna. The authentic Southern Italian restaurant specializes in
Sicilian classics, reflecting Lena and Piediscalzi’s birth place in Palermo.
“Growing up you ate whatever Mamma put in front of you,” Piediscalzi says. “Luckily, my mother was and still is a great cook at 85 years old. We ate a lot of cauliflower dishes in Sicily. She made it roasted, with rigatoni or in red sauce.”
Piediscalzi learned kitchen basics from his mother before attending culinary school in Italy. He moved to the United States in 1987 and manned the stoves for 25 years at Renzo’s.
Trattoria Nonna serves lunch and dinner daily. Aside from an extensive menu selection of pizza and Southern Italian favorites, Piediscalzi offers daily specials based on seasonality. Expect tempting dishes such as stuffed artichokes, zucchini flowers with ricotta and roast octopus.
When blanching the cauliflower for today’s recipe, Piediscalzi suggests preparing an ice bath in advance. Plunge the cauliflower into the ice bath to stop the cooking after blanching. Drain thoroughly before sautéing.
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