Cauliflower with sun-dried tomatoes

1 Servings

Quantity Ingredient
1 pounds Cauliflower - separated into
\N \N Bite-sized
\N \N Flowerets
8 slices Sun-dried tomatoes - packed
\N \N In garlic
\N \N Basil olive oil
1 tablespoon Seasoned oil from the
\N \N Tomatoes
2 \N Garlic cloves - minced
2 tablespoons Thickly sliced green
\N \N Onion tops
⅓ cup Chicken stock
¼ teaspoon Salt (if using unsalted
\N \N Stock)
\N dash Cayenne

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

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