Maintaining Compoture
Oct. 11th, 2012 10:24 amThis week's Resolution Recipe: Cauliflower/Apple Compote.
olive oil
2 green onions, sliced
1 small/medium head romesco cauliflower, cut into florets
1 tsp lemon zest
1/4 cup slivered almonds
1-2 small apples, finely diced
3 Tbsp chopped parsley
1 Tbsp chopped marjoram
1 Tbsp capers
salt and pepper
balsamic vinegar
Heat the olive oil in a large skillet. Add the green onions and cauliflower and saute briefly until they soften. Add the lemon, almonds, apples, herbs, capers, and a bit of salt. Saute until the apple just softens. Finish with a grind of pepper and a dash of vinegar. Puree if desired, or leave chunky. Serve warm over wilted chard or some roast chicken.
What worked: It was pretty good, and a nice use of the apples and romesco cauliflower from our CSA box. It went well with chard as well as some salmon the next night.
What didn't: It wasn't exciting. It probably needed some garlic.
Will I make it again? Sure.
What I'm reading: Brent Weeks, The Blinding Knife
olive oil
2 green onions, sliced
1 small/medium head romesco cauliflower, cut into florets
1 tsp lemon zest
1/4 cup slivered almonds
1-2 small apples, finely diced
3 Tbsp chopped parsley
1 Tbsp chopped marjoram
1 Tbsp capers
salt and pepper
balsamic vinegar
Heat the olive oil in a large skillet. Add the green onions and cauliflower and saute briefly until they soften. Add the lemon, almonds, apples, herbs, capers, and a bit of salt. Saute until the apple just softens. Finish with a grind of pepper and a dash of vinegar. Puree if desired, or leave chunky. Serve warm over wilted chard or some roast chicken.
What worked: It was pretty good, and a nice use of the apples and romesco cauliflower from our CSA box. It went well with chard as well as some salmon the next night.
What didn't: It wasn't exciting. It probably needed some garlic.
Will I make it again? Sure.
What I'm reading: Brent Weeks, The Blinding Knife
"NeedingGarlic"
Date: 2012-10-11 05:32 pm (UTC)