Cauliflower & Raisin Strudel
Author: Kathryne Grisim
Recipe type: Appetizer
Cuisine: Sicilian
Prep time:
Cook time:
Total time:
Serves: 24
- 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
- In a large pot of salted water, par-boil the cauliflower for 5 minutes.
- Drain and let sit in colander for a couple of minutes.
- Place a large skillet on high heat.
- Add the canola, garlic and red pepper flakes.
- Add the drained cauliflower and heat until well browned in spots.
- Don't be tempted to turn the cauliflower too often.
- Add the orange and lemon juices, orange zest and raisins and then turn off the heat.
- Adjust with salt and pepper.
- On a clean counter, lay out the phyllo dough and cover it with a barely damp tea towel.
- Peel off one sheet and lay it on the counter surface.
- Replace the damp tea towel on the stack of phyllo.
- Brush the sheet with canola oil.
- Lightly sprinkle bread crumbs over oil.
- Continue with another five sheets, brushing each sheet with oil and sprinkling bread crumbs.
- End with a sixth sheet of phyllo.
- 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.
- Starting at the edge nearest the filling, carefully begin to roll the phyllo over the filling.
- Poke in the edges of the dough while rolling.
- Continue to roll so the dough completely encases the filling.
- Place the strudel, seam down on a parchment paper-lined cookie sheet.
- Cut 12 diagonal slits along the top to allow steam to escape and for easy cutting when you serve.
- Brush the top with remaining canola.
- Repeat the procedure with for the second strudel.
- Bake for 40 minutes or until crisp and brown.
- 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/
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