| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Side dish, Cauliflower, Vegetables, Artchokes | 4 | servings | |
INGREDIENTS
| 1 | md | Cauliflower head; cored, and |
| Cut into florets | ||
| 1 | tb | Lemon juice or white wine vinegar |
| 1 | tb | Olive oil -; (to 2 tbspns) |
| 1 | sm | Red pepper; seeded, and |
| Cut into 1/4" julienne | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Bring water to a boil and add lemon juice to prevent discoloration of the cauliflower. Add florets and boil until cauliflower is cooked through yet firm, 3 to 4 minutes. While cauliflower is steaming, heat the olive oil and saute the red pepper ribbons over high heat until slightly charred; remove from heat. When cauliflower is done, drain it well then toss with red pepper ribbons and season to taste with salt and pepper. This recipe yields 4 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6631 broadcast 12-16-1997) Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
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