1 medium sized head cauliflower
1 tsp salt
1 Tbsp butter
2 Tbs olive oil
1 sm carrot, coarsely shredded
1/2 tsp ground cumin
2 pickled jalapeņo peppers, seeded, minced
3 scallions, chopped
Directions:
In large pan of boiling water, cook cauliflower until crisp-tender, 3 min. Drain, place in serving dish. Season with 1/2 tsp salt. In skillet, melt butter in olive oil. Add carrot, cumin, jalapeņo, scallions, 1/2 tsp salt. Cook, stirring until carrot is softened, about 1 min. Scrape carrot and seasoned oil from skillet over cauliflower and serve.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Thursday December 15th, 2005