Cauliflower & Raisin Strudel
Author: 
Recipe type: Appetizer
Cuisine: Sicilian
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 head of cauliflower, broken into large florets
  • ¼ c canola oil
  • 4 garlic cloves, thinly sliced
  • ½ t red pepper flakes
  • zest and juice of an orange
  • 1 T lemon juice
  • ½ c golden raisins, plumped in hot water and drained
  • ¼ c natural raisins, plumped in hot water and drained
  • ⅔ c pine nuts
  • freshly ground salt
  • freshly ground pepper
  • 12 sheets phyllo dough, thawed in refrigerator overnight
  • ½ c canola oil
  • 1 c dry breadcrumbs
Instructions
  1. In a large pot of salted water, par-boil the cauliflower for 5 minutes.
  2. Drain and let sit in colander for a couple of minutes.
  3. Place a large skillet on high heat.
  4. Add the canola, garlic and red pepper flakes.
  5. Add the drained cauliflower and heat until well browned in spots.
  6. Don't be tempted to turn the cauliflower too often.
  7. Add the orange and lemon juices, orange zest and raisins and then turn off the heat.
  8. Adjust with salt and pepper.
  9. On a clean counter, lay out the phyllo dough and cover it with a barely damp tea towel.
  10. Peel off one sheet and lay it on the counter surface.
  11. Replace the damp tea towel on the stack of phyllo.
  12. Brush the sheet with canola oil.
  13. Lightly sprinkle bread crumbs over oil.
  14. Continue with another five sheets, brushing each sheet with oil and sprinkling bread crumbs.
  15. End with a sixth sheet of phyllo.
  16. Arrange half the cauliflower mixture along the long side of the phyllo about 2 inches from the edge and the bottom and sides of the dough.
  17. Starting at the edge nearest the filling, carefully begin to roll the phyllo over the filling.
  18. Poke in the edges of the dough while rolling.
  19. Continue to roll so the dough completely encases the filling.
  20. Place the strudel, seam down on a parchment paper-lined cookie sheet.
  21. Cut 12 diagonal slits along the top to allow steam to escape and for easy cutting when you serve.
  22. Brush the top with remaining canola.
  23. Repeat the procedure with for the second strudel.
  24. Bake for 40 minutes or until crisp and brown.
  25. Transfer to a wire rack to cool.
Recipe by Food Musings at http://foodmusings.ca/food-travel/amazing-appetizers-culinary-challenge-my-secret-ingredient-califoria-raisins/