Truffled Cauliflower Agrodolce

With Pumpkin Seed Arugula Salad and Mini Baguette

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Vegetarian
A note about serious food allergies

It seems many cultures have some type of sweet-and-sour sauce, and the Italians aren’t messing around! Theirs is an agrodolce, combining Italian words for “sweet” and “sour." Our version combines raisins, sugar, and vinegar to achieve the sweet and sour effect. The sauce is served over seared cauliflower florets and accented with truffle oil and pumpkin seeds. It’s all served next to crostini and a simple tomato, arugula, and shallot salad for a hearty and healthy vegetarian meal with a delightful flavor.

In Your Box (serves 2)

  • 1 Shallot
  • 5 oz. Grape Tomatoes
  • 16 oz. Cauliflower Florets
  • Info
    1 Mini Baguette
  • 8 fl. oz. White Wine Vinegar
  • 2 oz. Golden Raisins
  • ¼ cup Sugar
  • ¾ oz. Pumpkin Seeds
  • Info
    1 oz. Grated Parmesan Cheese
  • 1½ oz. Baby Arugula
  • 0.1 fl. oz. Truffle Oil
  • Nutrition (per serving)

  • Calories
    587
  • Carbohydrates
    106g
  • Fat
    12g
  • Protein
    18g
  • Sodium
    700mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Medium Pan
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Preheat oven to 375 degrees and prepare a baking sheet with foil. Peel and halve shallot. Thinly slice (julienne) one half and mince other half. Halve grape tomatoes. Cut cauliflower florets in half through the stem. Trim ends from baguette and cut into 4 crostini on a slight angle.

  • Step 2 - Make the Agrodolce Marinade
    2

    Make the Agrodolce Marinade

    In a medium pot over medium-high heat, combine vinegar (reserving 1 tsp. for dressing arugula), raisins, sugar, minced shallot (to taste), and ½ cup of water. Bring to a simmer, stirring to dissolve sugar, and continue cooking until marinade is reduced to ½ cup, about 8 minutes. Set aside and keep warm. Adding raisins, or any dried fruit to sauces, is a great way to re-hydrate them to plump-y juiciness.

  • Step 3 - Toast Pumpkin Seeds and Baguette
    3

    Toast Pumpkin Seeds and Baguette

    Spread pumpkin seeds on one half of baking sheet. Lay crostini on other half of tray and drizzle bread with 2 tsp. olive oil and sprinkle with half the Parmesan cheese. Season both crostini and seeds with salt and pepper and toast in oven 7-8 minutes, or until both are golden brown.

  • Step 4 - Sear the Cauliflower
    4

    Sear the Cauliflower

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add cauliflower florets cut side down and sear 3 minutes or until well browned. Season with a pinch of salt and pepper.

  • Step 5 - Finish the Agrodolce
    5

    Finish the Agrodolce

    Add marinade and half of toasted pumpkin seeds to pan with cauliflower and simmer over medium heat, stirring often, until florets are tender, about 4 minutes.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Toss arugula with reserved 1 tsp. vinegar, julienned shallot, halved tomatoes, remaining pumpkin seeds, and a pinch of salt and pepper in a mixing bowl. Top with remaining Parmesan cheese and serve alongside toasted crostini and cauliflower agrodolce in its marinade. Just before serving, drizzle truffle oil over cauliflower (to taste). Truffle oil is potent stuff, try with a drop or two, inhale the luxurious aroma, and add more if desired.