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
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.