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Chesnut Cauliflower

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A well browned cauliflower dish delicately spiced with chesnuts and rosemary, great alone or with meat.

Prep Time: Prep time - 8 hours to marinate
Cook time - 25 minutes
Serving Size: 4

Ingredients

3 tbs chesnut tea
1.5 cups boiling water
1 tsp salt
1 small cauliflower cut into florrets
2 tbsp oil
1 small onion chopped
1 tsp cumin seeds
1/2 cup roasted chopped chesnuts
For the garnish
1 tbsp butter
2 tbsp almonds
1 tsp fresh rosemary leaves

Directions
1. Steep the tea in the water for 8-10 minutes and strain.
2. Soak the cauliflower and salt in this tea for 8-10 hours, I use a large ziplock bag and keep shaking this from time to time.
3. Heat the oil, sizzle the cumin seeds and saute the onion for 5 minutes.
4. Remove the cauliflower from the bag and reserve the liquid.
5. Add the the oil and cook for 5 minutes till browned.
6. Add the tea and chesnuts and cook till the tea is evaporated.
7. In another pan, heat the butter and toast the almonds.
8. Place the cauliflower in a bowl and top with the almonds and rosemary and serve.