Cavolfiore palma a la leah (pan-roasted cauliflower)
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Roasting
My friends and I stumbled upon the cutest Italian restaurant in the West Village that is truly a hidden gem (which is why I decline to name it here) and it has since been the venue for a number of our families' important dinners, including my wedding rehearsal dinner. They serve this cauliflower dish as an appetizer but it's more of a side dish in my mind. It's definitely my favorite thing on the menu and everything they make is amazing, so this one is quite special. I'm not sure if I'm replicating it exactly, but I come pretty close. <br /> <br />The original recipe features currants, but lacking those at the moment I substituted golden sultana raisins and a little bit of sumac for the slight tartness you'd get from currants but is sadly absent from a raisin. You could probably use dried cranberries (the unsweetened kind if you can find them) or any other slightly sweet, slightly tart dried fruit you like.
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