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Saturday, April 25, 2009 

Cauliflower Sauteed with Peaches and Cardamom


4 C chopped cauliflower
2 medium shallots, slivered
1/4 tsp kosher salt
3/4 lb peaches (2 medium)
1/2 tsp ground ground cardamom
Black Pepper
2 tbsp minced fresh parsley leaves


Cook cauliflower, shallots, and salt with 1/3 C water in heavy skillet covered for 7-10 minutes (till cauliflower is fork-tender). Peel the peaches and slice the flesh from the pits into bite-sized chunks; stir in with the spices and cook for ~3 minutes; toss with the parsley. Add s&p to taste.

From The Vegan Gourmet.