The stars aligned for this dish. I found this recipe on a package of sun-dried tomatoes I'd grabbed from the half price bin at an import store a couple weeks ago. Then I found cauliflower, which is usually difficult to find in this area (it's more of a cold-weather crop), for 100 yen a head at the grocery store! I usually don't make side dishes. With only two burners on my stove, I'm more of a one-pot cooker. But I needed a use for the cauliflower (I bought it not knowing what to do with it - a hundred yen!), and I'm also trying to use all of the canned and dried goods in my cupboards. I was really impressed with how this turned out. Hope you enjoy it!
Ingredients
(serves 4)
1 1/2 cups warm water
1/2 cup vinegar
50 g sundried tomatoes (about 1/4 cup)
1 kg cauliflower (I used one head, but could have used more)
2-3 tablespoons crushed chili pepper
1 teaspoon chili powder
4-5 cloves minced garlic
7 tablespoons olive oil1/2 cup vinegar
50 g sundried tomatoes (about 1/4 cup)
1 kg cauliflower (I used one head, but could have used more)
2-3 tablespoons crushed chili pepper
1 teaspoon chili powder
4-5 cloves minced garlic
1 cup vegetable stock or broth
Salt and pepper to taste
Directions:
Revive the tomatoes by soaking in warm water and vinegar for 15-30 minutes. Rinse well and julienne them with a sharp knife.
Cut the cauliflower into florets.
Sautee crushed chili peppers, chili powder and garlic in olive oil until golden, then add the cauliflower tops and cook for ten minutes to flavor.
Add the tomatoes julienne, salt and pepper to taste. Cover and simmer on low heat for 40 minutes, pouring a little vegetable stock over the cauliflower every 10 minutes or so.
Can be served warm or cold!
1 comment:
that looks divine, my dear. Can't wait to try it.
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