(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)
4 cups chopped cauliflower
2 medium shallots, slivered
1/4 tsp. salt
3/4 lb. peaches (2 medium)
1/2 tsp. ground cardamom
Several grinds black pepper
2 Tbsp. minced fresh parsley leaves
Combine the cauliflower, shallots, and salt with 1/3 cup water in a heavy-bottomed skillet. Cover and cook over medium heat 7-10 minutes, until the cauliflower is barely fork-tender.
Meanwhile, peel the peaches and slice the flesh from the pits into bite-size chunks.
When the cauliflower is barely tender, stir in the peaches and sprinkle the cardamom and pepper evenly over the contents of the skillet. Cook, stirring gently but frequently, for 3 minutes or so, until the peaches are heated through. Toss with the parsley in a bowl and serve hot or at room temperature.
(Really good and interesting. I took an old vegan cookbook - so old it didn't have any recipes with kale! - and cooked my way through the whole of it. Many recipes were so-so, but there have been a few stunners like this one, truly odd and delightful.)
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