Romanesco Cauliflower (Substitute: broccoli or cauliflower)
2 tbsp Olive Oil or Walnut Oil
2 tbsp thinly sliced shallots
4 cloves of garlic, sliced
1 tsp crushed red chilies (optional)
¼ cup toasted walnut pieces
1 tbsp lemon juice
Remove the tough edges of the cauliflower and separate the florets taking care not to break the individual florets. Wash the florets and place in a sauce pan with 2 tbsp water. Bring this to a boil and close the pan with a tight lid. Let it cook for 2 minutes on medium heat, then remove and immediately plunge the florets in cold ice water to stop the cooking.
Continue reading Recipes: Sautéed Romanesco Cauliflower with Walnuts, Garlic & Shallots