Guest guest Posted June 26, 2005 Report Share Posted June 26, 2005 This is a another recipe I invented that was inspired by a cauliflower dish I had one time at a Middle Eastern buffet. The taste is vaguely similar to what I had, but after tasting this dish, I think it’s good in its own right. J Megan BRAISED CAULIFLOWER 1 head cauliflower 1 to 1-1/2 T. cumin seeds ½ T ground fenugreek ½ c. red wine vinegar small amount of olive oil for sautéing (or use nonstick spray) Break cauliflower into small florets in bowl, set aside. Toast cumin seeds & fenugreek in olive oil in a large skillet for a few minutes. Add cauliflower florets and saute a few minutes more. Add red wine vinegar and sautee until cauliflower is crips-tender and the vinegar has evaporated. Quote Link to comment Share on other sites More sharing options...
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