CAULIFLOWER WITH SCALLIONS AND SESAME OIL

1 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