This is quite good (and I'm not a cauliflower lover...)
Stir-Fried Cauliflower with Mediterranean Accents
Hot Vegetables, by Hugh Carpenter & Teri Sandison
1/2 cup walnut pieces
10 sundried tomato slices
8 kalamata olives or other imported black pitted olives
1 head cauliflower
1/4 cup extra virgin olive oil
4 cloves garlic, finely minced
1 shallot, minced
1 cup vegetable or chicken broth
1 lemon
1/2 teaspoon crushed red chile
1/2 teaspoon salt
1/4 cup chopped basil leaves
ADVANCE PREPARATION Preheat the oven to 350°, Drop the walnuts in 4 cups of rapidly boiling water. Cook for 3 minutes. Then drain the walnuts, spread them on a baking sheet, and place the sheet in the preheated oven until the walnuts turn dark golden, about 15 minutes. Set nuts aside. (OR just toast the nuts in a dry skillet.)
Place dried tomato slices in a bowl, cover with boiling water, and soak for 30 minutes; then remove the tomatoes and thinly slice. Chop the olives.
Trim off and discard the cauliflower stem and leaves. Separate the cauliflower into its individual florets. Cut the florets in half or into wedges; then refrigerate.
In a small bowl, combine oil, garlic, and shallot. In another bowl, combine broth, the grated zest from 1 lemon, chile, salt, and basil; refrigerate. Into a small bowl, squeeze the lemon, strain the juice, and refrigerate.
All advance preparation steps may be completed up to 8 hours before you begin the final steps.
Place a wok over highest heat. When the wok is very hot, add the oil, garlic. and shallot. Saute for a few seconds and then add the cauliflower, toma¬toes, and olives.
Stir and toss for 5 sec¬onds, then add the broth mixture. Immediately cover the wok and steam-cook the cauliflower until it becomes tender when pierced with a fork, about 8 minutes.
Periodically during cooking remove the top and stir the cauliflower. When the cauliflower becomes tender, stir in the nuts and add 1 to 2 tablespoons lemon juice, depending on how lemon-tasting and tart you want the cauliflower to be. Transfer to a heated serving platter or dinner plates. Serve at once.
Stir-Fried Cauliflower with Mediterranean Accents
Hot Vegetables, by Hugh Carpenter & Teri Sandison
1/2 cup walnut pieces
10 sundried tomato slices
8 kalamata olives or other imported black pitted olives
1 head cauliflower
1/4 cup extra virgin olive oil
4 cloves garlic, finely minced
1 shallot, minced
1 cup vegetable or chicken broth
1 lemon
1/2 teaspoon crushed red chile
1/2 teaspoon salt
1/4 cup chopped basil leaves
ADVANCE PREPARATION Preheat the oven to 350°, Drop the walnuts in 4 cups of rapidly boiling water. Cook for 3 minutes. Then drain the walnuts, spread them on a baking sheet, and place the sheet in the preheated oven until the walnuts turn dark golden, about 15 minutes. Set nuts aside. (OR just toast the nuts in a dry skillet.)
Place dried tomato slices in a bowl, cover with boiling water, and soak for 30 minutes; then remove the tomatoes and thinly slice. Chop the olives.
Trim off and discard the cauliflower stem and leaves. Separate the cauliflower into its individual florets. Cut the florets in half or into wedges; then refrigerate.
In a small bowl, combine oil, garlic, and shallot. In another bowl, combine broth, the grated zest from 1 lemon, chile, salt, and basil; refrigerate. Into a small bowl, squeeze the lemon, strain the juice, and refrigerate.
All advance preparation steps may be completed up to 8 hours before you begin the final steps.
Place a wok over highest heat. When the wok is very hot, add the oil, garlic. and shallot. Saute for a few seconds and then add the cauliflower, toma¬toes, and olives.
Stir and toss for 5 sec¬onds, then add the broth mixture. Immediately cover the wok and steam-cook the cauliflower until it becomes tender when pierced with a fork, about 8 minutes.
Periodically during cooking remove the top and stir the cauliflower. When the cauliflower becomes tender, stir in the nuts and add 1 to 2 tablespoons lemon juice, depending on how lemon-tasting and tart you want the cauliflower to be. Transfer to a heated serving platter or dinner plates. Serve at once.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
