A staunch blog-reader just wrote me and asked what on earth had happened to my blog. Yes, I haven’t published since last month (Thursday, to be precise).
‘At least you could leave us with a more inspirational photo than raw potatoes’, chastised the said blog-groupie. Fair comment.
How’s this one:
Cauliflower, after a quick drizzling with olive oil and a spritz of sea salt, roasts really well in the oven, and combines beautifully with cashews, snow peas, fresh coriander and sour cream. It is, in fact, one of the most popular vegetable dishes at my cookery classes. And, for some reason, it is very popular with ladies.
What’s that I hear? You’d like the recipe. Oh, ok then.
Stir-fry of Oven-roasted Cauliflowers with Snow-Peas and Cashews
This is a simple but tasty entree. If you double the quantities, and add a rice dish plus a salad or soup, you have a substantial meal. Serves 4.
3 cups cauliflower florets
Olive oil for roasting
150g snow peas
1 teaspoon olive oil
¼ teaspoon yellow asafetida powder
½ cup sour cream
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup whole roasted unsalted cashews
1 teaspoon sweet chili sauce
1 tablespoon chopped fresh coriander leaves
Flatbreads to serve
Drizzle the cauliflowers with olive oil. Sprinkle with salt. Roast the florets in hot oven until tender, golden on their extremities, but not overcooked. Keep warm.
Heat 1 teaspoon of oil in a frying pan. Sprinkle in the yellow asafetida powder and fry momentarily. Stir-fry the snow peas in the hot oil for 1 minute.
Splash-in 2 or 3 tablespoons water, put on a lid, and steam for a minute or two, or until slightly tender. Remove from the heat. Fold in the roasted cauliflower pieces, the sour cream, salt, pepper, cashews, sweet chili sauce and coriander leaves. Serve immediately with fresh hot flatbreads.
Posted by Kurma on 3/11/08; 2:37:46 PM