Instructions: Cook florets in 4 quarts of boiling water until barely tender, about 3 minutes. Drain in a colander, refresh under cold water, and blot dry.

In a 12-inch skillet, heat oil over low heat. Saute shallots, stirring constantly, until very lightly golden, about 2 minutes. Add florets and roasted peppers; cook until vegetables are warmed through. Season with salt and pepper. Transfer to platter and garnish with toasted pine nuts. Per

*To Roast Peppers: Wash peppers in cold water. Cut each in half lengthwise into 3 even pieces. Remove seeds. Place pepper strips cut side down on a baking sheet and broil until partially charred, about 5 minutes.

Remove from oven, wrap in paper towels, and place in a plastic bag. Secure the end with a twist tie and let stand for about 1 hour. Remove from bag and peel peppers with a small paring knife. Pat dry with paper towels and cut into desired lengths.

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