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.

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