Brussels Sprouts Saute

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Washington Post


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One-quarter head (about 7 1/2 ounces) cauliflower, separated into bite-size florets (1 1/2 cups)

4 teaspoons canola oil, preferably expeller-pressed

Kosher salt

Freshly ground black pepper

9 ounces Brussels sprouts (see headnote)

1/3 cup currants or raisins

1/4 cup toasted pine nuts (see NOTE)

1/4 cup white wine

1 tablespoon unsalted butter

1 tablespoon chopped flat-leaf parsley

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