Nityas Cauliflower Food

STEAMED CAULIFLOWER WITH WALNUT VINAIGRETTE

Steamed Cauliflower with Walnut Vinaigrette image

Buttery walnuts are roasted with garlic and Parmesan, then tossed with capers, parsley, and red-wine vinegar to make a sensational dressing for crisp-tender cauliflower.

Provided by Martha Stewart

Time 35m

Number Of Ingredients 9

Ingredients

1 teaspoon chopped garlic
Kosher salt and freshly ground pepper
1/2 cup walnuts
1/4 cup grated Parmesan
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound cauliflower florets
2 tablespoons capers, rinsed and drained
1/4 cup chopped fresh parsley
2 teaspoons red-wine vinegar

Steps:

Preheat oven to 400 degrees. Mash garlic and 1/4 teaspoon salt into a paste. Toss with walnuts, Parmesan, and 2 tablespoons oil. Roast on a rimmed baking sheet until golden, 7 to 10 minutes. Let cool.
Cut cauliflower into 1-inch-thick planks. Steam in a pot of salted boiling water fitted with a steamer basket until crisp-tender, about 7 minutes.
Finely chop roasted nuts; toss with capers, parsley, vinegar, and remaining 1 tablespoon oil. Season with salt and pepper.
Divide cauliflower among plates, spoon on vinaigrette, drizzle with more oil, and serve.

NITYA'S CAULIFLOWER

Nitya's Cauliflower image

A wonderful dish! Not your boring vegetable! I love the cabbage as much as the cauliflower but plan to use a bigger pan, like a Dutch oven, if you are using cabbage instead of cauliflower.

Provided by Ursula Voges

Categories Cauliflower Side Dishes

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup vegetable oil
⅛ teaspoon mustard seed
1 large head cauliflower, cut into bite-size pieces
1 baking potato, peeled and cut into 1/4-inch cubes
1 ½ teaspoons salt
⅛ teaspoon ground turmeric
1 ½ teaspoons white sugar
⅛ teaspoon cayenne pepper

Steps:

Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.

Nutrition Facts : Calories 147.3 calories, Carbohydrate 14.7 g, Fat 9.3 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 625.5 mg, Sugar 4.7 g

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