Jacques Pepin's Cauliflower, Scallions and Sesame Oil (VT 1/03)- xpost

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Jacques Pepin's Cauliflower, Scallions and Sesame Oil

 

Recipe By :Vegetarian Times, Jan. 2003

Serving Size : 4 Preparation Time :0:00

Categories : Cauliflower

 

Amount Measure Ingredient -- Preparation Method

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1 firm cauliflower head -- trimmed of green leaves

- (1 1/2 lbs.)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon peanut oil

2 teaspoons dark sesame oil

1/2 cup finely minced scallions

 

1. Divide cauliflower into 12 to 14 florets. Bring half inch water to a boil in

stainless steel saucepan, and add florets. Cover and cook over high heat for 8

to 10 minutes, or until cauliflower is tender but still firm and most water

evaporated.

 

2. Transfer florets to serving bowl and immediately add remaining ingredients.

Toss gently to coat cauliflower with mixture, and serve immediately. Refrigerate

leftovers, and reheat as needed.

 

Per serving (according to VegTimes): 70 cal; 1g prot; 6g total fat (1g sat.

fat); 4g carb; 0mg chol; 170mg sod; 2g fiber; 2g sugars

 

S(Typed by):

" BrendaAdams "

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NOTES : This composition makes a simple accompaniment to a hearty main course,

or serve as a delicious appetizer.