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Chestnut Cauliflower

Submitted by: Rinku Bhattacharya

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

Prep Time: Prep time: 20 min. Marinate time: 8 hours
Serving Size: serves 4
  • 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 sauté 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.

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