- 1 head broccoli, cut into florets
- 1 teaspoon olive oil
- 1/4 cup pine nuts
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 pinch cayenne pepper
- 3 tablespoons golden raisins
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add broccoli, cover, and steam until just tender, 3 to 4 minutes.
- Rinse broccoli under cold water until chilled; set aside.
- Heat olive oil in a small skillet over medium heat. Cook and stir pine nuts in the olive oil until lightly toasted, 2 to 3 minutes; remove from heat.
- Whisk rice vinegar, vegetable oil, garlic, and cayenne pepper in a large bowl.
- Transfer broccoli, pine nuts, and raisins to rice vinegar dressing; toss to coat.