A well browned cauliflower dish delicately spiced with chestnuts and rosemary, great alone or with meat. Prep time: 20 min. Marinate time: 8 hours8 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.