CAULIFLOWER WITH SCALLIONS AND SESAME OIL1 firm, white cauliflower head (about 1 1/2 pounds), trimmed of any green leaves 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon peanut oil 2 teaspoons dark (Asian) sesame oil 1/3 cup finely minced scallions Divide the cauliflower into 12 to 14 florets. Bring about 1/2-inch water to a boil in a stainless-steel saucepan and add the florets. Cover and cook over high heat for 8 to 10 minutes, until the cauliflower is tender but still firm. There should be almost no water remaining in the pan. Transfer the florets to a serving bowl and immediately add the remaining ingredients. Toss gently to coat the cauliflower, and serve immediately. Makes 4 servings Source: Jacques Pepin Fast Food My Way by Jacques Pepin
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