Sweet with my Salty

I used to always hate the idea of sweet ingredients incorporated into savory meals. Fruit in my salad, dried fruits in my pasta, or even cranberry sauce in a turkey sandwich just didn’t seem to make sense to me. Good thing that didn’t last too long because I would have missed out on a whole lot of great food. And nothing teaches you to appreciate these flavor additions more than the cooking process itself. How many times have I discussed adding honey (or even that soda) to balance a sauce. It’s the same idea and I’m glad I didn’t let my childhood stubborness get in the way…

I thought up this dish the other day because of a delicious pasta I had eaten a while back. Roasted cauliflower, pine nuts, and dried currants were perfect textural and flavor additions to the noodles and it was one of those truly memorable meals. Rather than replicated the dish exactly, I decided to take the idea and work into my own. This roasted cauliflower, currant, and sage gratin was a big time favorite and will almost certainly be appearing at one of many holiday dinners to come.