Steamed Cauliflower with Tomatoes and Hazelnuts recipe
ingredients
1 medium sited cauliflower
2 tbsp (30 ml) chopped parsley
1 tbsp (15 ml) chopped thyme
225 g (1/2 lb) tomatoes
little butter or oil for greasing
2 oz (50 g) 1/2 cup chopped hazelnuts (filberts)
2 tbsp (30 ml) chopped parsley
1 tbsp (15 ml) chopped thyme
225 g (1/2 lb) tomatoes
little butter or oil for greasing
2 oz (50 g) 1/2 cup chopped hazelnuts (filberts)
method
1. Break the cauliflower into small florets and put them into a vegetable steamer or colander.
2. Scatter them with half the herbs.
3. Scald, skin and roughly chop the tomatoes.
4. Lightly grease a small saucepan and put in the tomatoes and the remaining herbs.
5. Steam the cauliflower, covered, for 15 minutes.
6. Cover the tomatoes and set them on a low heat for 3 minutes.
8. Turn the cauliflower into a serving dish, scatter it with the hazelnuts and spoon the tomatoes over the top.
2. Scatter them with half the herbs.
3. Scald, skin and roughly chop the tomatoes.
4. Lightly grease a small saucepan and put in the tomatoes and the remaining herbs.
5. Steam the cauliflower, covered, for 15 minutes.
6. Cover the tomatoes and set them on a low heat for 3 minutes.
8. Turn the cauliflower into a serving dish, scatter it with the hazelnuts and spoon the tomatoes over the top.
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