A blowy, snowy morning called for a sizzling sauté of green snow peas with snow white cauliflower. I cooked them in a mix of sesame and olive oils because we need (beneficial – monounsaturated) fat before spending the day outdoors.
serves 2
INgredients
half head of cauliflower
6 ounces snow peas
1 Tablespoon EVOO (Extra Virgin Olive Oil)
1 teaspoon sesame oil
pinch sea salt
sesame sea vegetable shake (optional)
Process Remove tiny strings from either end of each snow pea,
and wash the snow peas well. Set aside. Remove green leaves encasing the cauliflower. Wash the cauliflower well.
Slice the head into half-inch-thick slices.
Cut away the core and cut the into individual bite-size pieces including the stem and floret.
Heat a medium sized stainless steel skillet on a medium flame for about 20 seconds. Add the sesame oil and then the olive oil and heat for another 10 seconds.
Add the cauliflower pieces to the pan.
Let them brown slightly on one side, then sprinkle a pinch of sea salt on them. Turn them over and add the snow peas. Use cooking chopsticks to sauté the snow peas together with the cauliflower, exposing all sides to the hot oiled pan. When snow peas turn a brighter shade of green and cauliflower is golden brown, remove from pan and serve in individual bowls. Sprinkle sesame sea vegetable shake on top if desired.
©Nancy Wolfson-Moche 2014
« first salad
baby kale and carrot coin sauté »