Sunday, March 20, 2011

Cauliflower with Water Chestnut and Black Olive

This cauliflower dish is very simple and mild in taste.  It is inspired by Momofuku Ko's skate dish. They used this cauliflower/olive/water chestnut combination as the side dish. I was blown away - the crispy texture of water chestnut works perfectly with the soft and earthy taste of the cauliflower.

Cauliflower with Water Chestnut and Black Olive
Prep time 5 mins
Cooking time 10 mins

- 1/2 cauliflower
- 1 small can of sliced black olives (3 oz)
- 1 can of sliced water chestnut (8 oz)
- 1 glove garlic, minced

- Cut the cauliflower into big chunks. Boil water in a medium pot, add 1 tsp of salt. Boil cauliflower for 2 mins then wash with cold water.
- Cut the cooked cauliflower into bite-size chunks.
- In a large skillet, drizzle some olive oil. Saute the garlic for 30 seconds.
- Cook cauliflower on high heat for 1 min. Add in olives and water chestnuts.
- Add 1/2 cup of broth or water. Cook on high heat until the liquid vaporizes.
- Add salt and black pepper to taste.

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