Cauliflower With Water Chestnuts And Black Olives Food

CAULIFLOWER WITH WATER CHESTNUTS AND BLACK OLIVES

Steps:

• Bring a large pot of water to a boil; add 1 teaspoon salt. Cook cauliflower chunks in the boiling water until slightly softened, about 2 minutes. Drain and rinse with cold water. Cut into bite-size chunks.
• Heat olive oil in a large skillet over high heat. Cook and stir garlic until fragrant, about 30 seconds. Add cauliflower; cook and stir for 1 minute. Stir in water chestnuts and olives. Add water; cook until water evaporates, about 2 minutes. Season with salt and pepper.

SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN

Steps:

• Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.
• Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.
• Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.
• Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.

CAULIFLOWER PUREE WITH CHESTNUTS

Steps:

• Break the cauliflower into large florets. Trim off and discard the tough outer layer of the core, then cut the tender inside into 1 1/2-inch pieces.
• Heat the oil in a heavy 6-quart pan over moderate heat until it shimmers. Add the cumin seeds and dried red chile and cook, shaking the pan, for 1 minute. Add the shallot, garlic, ginger, and fresh green chile and cook, stirring for 30 seconds. Stir in the turmeric, tomato and salt to taste.
• Stir in the cauliflower and stock and cover the pan. Simmer gently until the cauliflower is tender, 15 to 20 minutes. (It's important that the cauliflower cook slowly; otherwise, the liquid will evaporate too quickly, you'll have to add more, and the cauliflower will turn soggy.)
• Puree the cauliflower mixture in a food processor in 2 batches until smooth. Season to taste with salt and pepper.
• Melt the butter in a 10-inch skillet over high heat and saute the ginger for 30 seconds.
• Add the chestnuts, stirring and shaking the skillet, and season with salt. Saute the ginger and chestnuts until golden and caramelized and a little crisp around the edges, about 2 minutes. Transfer the ginger and chestnuts to paper towels to drain.
• Reheat the puree over low heat and stir in the chives and cilantro. Serve the puree topped with the sauteed ginger and chestnuts.

CAULIFLOWER & CHESTNUT SOUP

Steps:

• Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.
• Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you like. To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.

ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD

Steps:

• Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
• Marinate covered overnight. Just before serving add the cherry tomatoes.

CAULIFLOWER WITH WATER CHESTNUTS AND BLACK OLIVES

Steps:

• Bring a large pot of water to a boil; add 1 teaspoon salt. Cook cauliflower chunks in the boiling water until slightly softened, about 2 minutes. Drain and rinse with cold water. Cut into bite-size chunks.
• Heat olive oil in a large skillet over high heat. Cook and stir garlic until fragrant, about 30 seconds. Add cauliflower; cook and stir for 1 minute. Stir in water chestnuts and olives. Add water; cook until water evaporates, about 2 minutes. Season with salt and pepper.

CRUNCHY CAULIFLOWER/WATER CHESTNUT SALAD

Steps:

• first rinse& drain well frozen green peas, do not cook.
• I put peas in a small colander, then lay on paper towels to dry.
• It's very important that they be dry wash cauliflower, dry and cut into small florets.
• cube cheese& put in a small bag and put in fridge to have ready to mix in when salad is served add the peas, diced carrots, onions, celery and water chestnuts to the cauliflower in layers in a large bowl, but with a smaller rim; set aside.
• Dressing: mix all dressing ingredients really well and spread over the top of salad to seal salad inches.
• Cover with foil or plastic wrap and keep in fridge until it is served the next day.
• Before serving, add cheese and mix through all the salad well and put in a nice serving dish.
• Enjoy!

SHRIMP AND SCALLOP "GOULASH"-AN INTERESTING COMBINATION.

Steps:

• Bring the water to a simmer in a 2-quart saucepan. Reduce the heat to low and add the shrimp. Cook for 1 minute. Add the scallops and cook for 1 minute more. Drain, transfer to a large bowl, and let cool. Meanwhile, combine all ingredients for the sauce in a small bowl. Add the cauliflower, tomatoes, olives or capers, and water chestnuts to the shrimp and scallop mixture. Add the sauce and toss to coat. Serve immediately or cover and chill in the refrigerator.

CAULIFLOWER AND OLIVES (GREECE)

Steps:

• Trim leaves from cauliflower & remove the core, then cut into medium, even-sized pieces.
• In a large skillet heat oil & saute cauliflower 1-2 minutes, then remove cauliflower.
• To the skillet add onion & cook to soften.
• Add water & lemon juice to skillet, then bring to boil.
• Return cauliflower to skillet & cook until tender.
• Remove cauliflower to serving dish, then add tomato paste to liquid in the skillet, boiling to reduce.
• Pit olives, then chop them roughly & add to the skillet.
• Pour heated sauce over cauliflower & sprinkle with chopped parsley to serve.