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.

Heat a large pan and roast the Walnuts and keep aside.

Add the oil and sauté the shallots till soft. Season with salt and the crushed chilies. Stir in the garlic and the drained florets and sauté gently on high heat for 2 minutes. Add the walnuts and remove from the heat. Stir in the lemon juice and mix well. Serve warm.