As it was nearing completion, this dish made me wonder whether it will be edible. I have never fried pine nuts or blueberries before so I did not know what to expect. (And what if the pine nuts start popping?!) Alas, it turned out well. The sweetness of an occasional berry makes this dish reminiscent of a rice pilaf. I suppose using raisins would make it even more so.First, I sautéed cauliflower in olive oil, with some salt thrown in. After setting aside the cauliflower, I sauteed garlic, followed by pine nuts, blueberries, and ground ancho chili pepper. When the pasta was almost ready, I put the cauliflower back into the pan. Something -- either the pepper or, more likely, the blueberries -- exuded a dye turning all ingredients orange.
- pasta
- olive oil
- cauliflower (1 head)
- 2-3 cloves garlic
- 2-3 Tbsp pine nuts
- 2-3 Tbsp dried cranberries
- 1-2 Tbsp ancho chili pepper, ground