| 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
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