Cauliflower with sun-dried tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cauliflower - separated into |
| Bite-sized | ||
| Flowerets | ||
| 8 | slices | Sun-dried tomatoes - packed |
| In garlic | ||
| Basil olive oil | ||
| 1 | tablespoon | Seasoned oil from the |
| Tomatoes | ||
| 2 | Garlic cloves - minced | |
| 2 | tablespoons | Thickly sliced green |
| Onion tops | ||
| ⅓ | cup | Chicken stock |
| ¼ | teaspoon | Salt (if using unsalted |
| Stock) | ||
| dash | Cayenne | |
Directions
Blanch the cauliflower in lightly salted water 10 minutes. Drain and immerse in ice water to stop the cooking process. Drain again and set aside. Cut the sun-dried tomatoes into ¼" dice. Set aside. Heat the 1 tablespoon oil in a medium-sized skillet. Add the garlic and saute' until softened. Add the diced tomatoes and chicken stock. Bring to a boil, reduce the heat, and simmer 2 minutes to soften the tomatoes and blend the flavors. Add the cauliflower and toss to combine. Cook an additional 5 minutes. Add the green onion and season with the salt if needed and a dash of cayenne. Typos by Brenda Adams <adamsfmle@...> Posted to mc-recipe 9/11/96 Source: Thyme and the River, Recipes from Oregon's Steamboat Inn Recipe By :
From:matejka@... (Anita A. Matejkadate:96-09-09 23:43:38 Edt