Sign In or Register

Chestnut Cauliflower

Rinku Bhattacharya TeaChef Level 1

A well browned cauliflower dish delicately spiced with chestnuts and rosemary, great alone or with meat. Prep time: 20 min. Marinate time: 8 hours

8 h 20 m 2


  • 3 tbsp. chestnut tea leaves
  • 1 1/2 c. boiling water
  • 1 tsp. salt
  • 1 small cauliflower, cut into florets
  • 2 tbsp. oil
  • 1 small onion, chopped
  • 1 tsp. cumin seeds
  • 1/2 c. roasted chopped chestnuts
  • 1 tbsp. butter
  • 2 tbsp. almonds
  • 1 tsp. fresh rosemary leaves


Steep tea in water for 8-10 min. and strain.

Soak the cauliflower and salt in the brewed tea for 8-10 hours.

Heat the oil, sizzle the cumin seeds, and sautee the onion for 5 min.

Remove the cauliflower from the tea and reserve the liquid.

Add cauliflower to oil and cook for 5 min. until browned.

Add the tea and chestnuts and cook until tea is evaporated.

In another pan, heat the butter and toast the almonds.

Place the cauliflower in a bowl and top with the almonds and rosemary and serve.

0 0

Nobody tried it

Tried it? Share with us!

You may also like: