1/2 large cauliflower
4 tbsp olive oil
2 garlic cloves, sliced
1 small bunch of coriander, chopped
Directions
A superb way of cooking cauliflower, given to me by a Lebanese chef.
The florets are stir-fried with olive oil, garlic and lots of fresh
coriander, and the result is irresistible.
Cut the cauliflower into tiny florets. Heat the olive oil gently and
saut, the sliced garlic in it until soft, about 2-3 minutes. Turn the
heat up and stir-fry the cauliflower florets for a further 2-3
minutes, tossing so that they are well coated with the oil. Turn the
heat down, partially cover with a lid, and cook until soft, about 4
minutes. Stir in the chopped coriander, toss for 1 minute more, and
serve.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Cauliflower Al-Shami Recipe brought to you by Recipe Ideas
Categories: Lebanese; Pork; Vegetable
The History of Recipes
Recipes as an idea can be tracked far back into the distant past, certainly as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a series of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. During Roman times around 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs like basil, rue and asafoetida. Over the following few hundred years, the upper-class families of the West competed to offer the most exotic banquets, and because of this chefs and their collection of recipes could command a high salary. However, it wasn`t until the nineteenth century that fine cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cookery publications are in great demand, mostly due to higher levels of literacy, leisure time and having more money to spend. Like it or not, the introduction of television brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Cauliflower Al Shami recipe.
