Cauliflower with zucchini
| Prep Time: 30 min | Serves: 3 |
| Cooking Time: 20 min | Yield: 700 gr aprox |
From the book "World-of-the-East Vegetarian Cooking", by Madhur Jaffren's
Ingredients
- 4 cups Cauliflower,raw
- 4 cups Squash, Summer, Zucchini
- 1 1/2 tsp Ginger Root
- 2/5 tsp Salt
- 2 1/2 tbsp Extra Virgin Olive Oil
- 2 clove Garlic
- 0 Peppers, Hot Chili, Red
- 1/8 tsp Ground Black Pepper
Directions
Cut up the cauliflower into flowerets. Wash and trim the zucchini. Cut them in half lengthwise. Remove the seeded area. Sprinkle zucchini shells with a little salt and set aside for half an hour. Drain and wipe well. Cut the shells crosswise into 1/4-inch-wide sections.
Bring 3 quarts of water to a boil in a 4 to 5 quart pot. Add salt and the cauliflower. As soon as the water comes to a boil again, turn off the heat. Drain the cauliflower in a colander. (If not eating immediately, the cauliflower should be refreshed under cold running water and set aside.)
Heat the oil in a large 10 to 12 inch, heavy skillet over a medium flame. When hot, put in the ginger, garlic, and green chili finely minced. Fry, stirring, until the garlic is lightly browned. Add zucchini and cauliflower. Stir and fry on medium-low heat for 7 to 10 minutes or until vegetables are cooked through but still a bit crunchy. Add salt and black pepper. Stir a few times and serve.