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side dishes

Cauliflower with Walnuts and Parmesan
Ingredients
1/2 cup coarsely chopped walnuts
2 Tbsp. extra-virgin olive
1/4 cup water
1 cauliflower head (about 2 lbs.), trimmed and cut into 1 1/2-inch florets
1 clove garlic, minced
2 tsp. fresh lemon juice
2 tsp. walnut oil (optional)
1/4 tsp. salt, or to taste
1/2 tsp. freshly ground black pepper
1/4 cup chopped fresh parsley
3 Tbsp. shaved or shredded parmesan cheesed or shredded
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Cauliflower with Walnuts and Parmesan

Cauliflower with Walnuts and Parmesan

Cauliflower with Walnuts and Parmesan
  • Servings:Serves 6
  • Prep Time:0 minutes
  • Cook Time:14 minutes
directions
1. In a large nonstick skillet or saucepan, heat walnuts over medium heat until toasted, 3 to 5 minutes. Transfer to a bowl and set aside.
2. Add olive oil, water, and cauliflower to the pan and bring to a boil over medium-high heat. Cover pan and cook, shaking the pan occasionally, until cauliflower is just barely tender, about 5 minutes.
3. Remove lid and continue to cook, stirring occasionally, until liquid evaporates and cauliflower begins to sizzle in the oil, about 2 minutes. Add garlic and continue to cook, stirring constantly, until cauliflower is tender, about 2 minutes longer. Add lemon juice, walnut oil (if using), salt, pepper, parsley, reserved walnuts, and Parmesan and toss to distribute. Transfer to a platter and serve immediately.
Source: Fresh Magazine September, October 2010
 
 
 
 
 
 
 
 
 
 
 
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