1 lb cauliflower - separated into
1 bite-sized
1 flowerets
8 slice sun-dried tomatoes - packed
1 in garlic
1 basil olive oil
1 tbsp seasoned oil from the
1 tomatoes
2 garlic cloves - minced
2 tbsp thickly sliced green
1 onion tops
1/3 cup chicken stock
1/4 tsp salt (if using unsalted
1 stock)
1 dash cayenne
Directions
Blanch the cauliflower in lightly salted water 10 minutes. Drain and
immerse in ice water to stop the cooking process. Drain again and set
aside. Cut the sun-dried tomatoes into 1/4" dice. Set aside. Heat the
1 tablespoon oil in a medium-sized skillet. Add the garlic and saute'
until softened. Add the diced tomatoes and chicken stock. Bring to a
boil, reduce the heat, and simmer 2 minutes to soften the tomatoes
and blend the flavors. Add the cauliflower and toss to combine. Cook
an additional 5 minutes. Add the green onion and season with the salt
if needed and a dash of cayenne. Typos by Brenda Adams
River, Recipes from Oregon's Steamboat Inn
Recipe By :
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
Servings: 1 servings
Cauliflower With Sun-Dried Tomatoes Recipe brought to you by Recipe Ideas
Categories: Tomato; Vegetable
The History of Recipes
Food historians have traced the existance of recipes way back into ancient history, in truth as far into history as ancient Egypt, and possibly even further than that. In practice though, sadly, these old records were just very basic hieroglyphic recipes for food preparation.
During Roman times around 25BC a man called Apicius compiled some scripts which described recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. He also informs us how the ancient Romans used a wide range of aromatic flavors, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the East, such as coriander, basil and rosemary. These new culinary innovations caused a torrent in manuscripts on cookery, many of which are now in private cookery archives. By the arrival of the 1900s, recipe books were starting to become popular mostly as a result of increased literacy, people having more spare time and having more money. |
We hope you enjoy this Cauliflower With Sun Dried Tomatoes recipe.
