Cauliflower with Carrots and Jalapeņos
1 medium sized head cauliflower
1 tsp. salt
1 Tbsp. butter
2 Tbsp. olive oil
1 small carrot, coarsely shredded
1/2 tsp. ground cumin
2 pickled jalapeņo peppers, seeded, minced
3 scallions, chopped
Cauliflower with Mexican flair.
In large pan of boiling water, cook cauliflower until crisp-tender, about 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: and modified on Sunday May 16th, 2010