Set aside some of the light green leaves from base of cauliflower for
cooking later. Cut cauliflower into florets (cut rather than breaking to
get more uniform pieces). Heat oil in a shallow 10- to 12-inch skillet over
high heat. Add cauliflower florets; cook until golden brown in some spots.
Add garlic & pinon nuts & cook until golden brown. Then add pequin or
crushed red pepper, raisins & salt, if desired. Gradually stir in a bit of
water, adding just enough to steam cauliflower to the 'al dente'
stage--tender but still firm to bite. When cauliflower is 'al dente',
reduce heat, toss in reserved leaves, stir & cover. Continue to cook just
until cauliflower stems are tender when pierced & leaves turn brighter in
color. Serve hot or cold. Makes 6 to 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!