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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cauliflower & Potato Sauté with Cumin

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Cauliflower & Potato Sauté with Cumin Empty Cauliflower & Potato Sauté with Cumin

    Post by Lobo Fri 22 Jan 2016, 2:57 am

    Cauliflower & Potato Sauté with Cumin Img13l
    Cauliflower & Potato Sauté with Cumin
    Cauliflower & Potato Sauté with Cumin Translucent
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    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Servings: 4
    A member of the nutrient-rich cruciferous family, cauliflower is a versatile vegetable that stars in this quick-and-easy sauté seasoned with cumin.






    • 25

    Ingredients:


    • 1 small head cauliflower
    • 3 white potatoes, peeled and sliced
    • 1 Tbs. unsalted butter
    • 2 Tbs. olive oil
    • 1 1/2 tsp. ground cumin
    • 1 tsp. paprika
    • 1 tsp. salt

    Cauliflower & Potato Sauté with Cumin Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Cook the cauliflower head whole in a covered steamer over boiling water until fork-tender, about 20 minutes. Remove from the steamer and let cool.

    Meanwhile, put the potatoes in a saucepan and add cold water to cover. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are fork-tender, 15 to 20 minutes. Drain and let cool.

    Cut the cauliflower into 2-inch pieces, leaving as many florets intact as possible.

    In a fry pan over medium-high heat, melt the butter with the olive oil. Add the potatoes and cauliflower, and sprinkle with the cumin, paprika and salt. Sauté, turning the vegetables gently, until the potatoes are golden brown and the cauliflower is lightly browned, about 5 minutes. Serve hot. Serves 4.

    Adapted from New Healthy Kitchen Series, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).

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