Broccoflower Saute a la Robert
Contributed by: Robert Cerello
A tasty side dish with many variations.
- one large broccoflower, broken into small flowerets, minus white portion, then sliced 3/8" thin
- 2 medium shallots, peeled and sliced then cut small
- twelve cherry tomatoes, cut into six parts each
- 1 dash seasoned salt
- 2 garlic cloves, sliced thin
- peanut oil for saute, about 1/3 Cup
- 1/2 tsp. Hungarian sweet paprika
- soy vinegar, about 2 Tablespoons
- sugar, granulated, about 1/2 tsp. or to taste
Place peanut oil into heavy saute pan after cutting up all other ingredients and reserving in separate bowls.
Heat peanut oil until hot.
Meanwhile, sprinkle 1/2 the dry spices onto the broccoflower--paprika and seasoned salt.
When oil is hot, add garlic cloves and saute until they turn golden, about one minute.
Add broken and sliced seasoned broccoflower to the saute pan.
Saute for four minutes, turning every 30 seconds. Keep the flowerets moving between turns.
At this time, add the cut-up shallots and continue cooking, stirring, and turning, for three minutes.
Add the remainder of the dry spices atop the mixture.
Stir to mix thoroughly and evenly, gently.
Then add soy vinegar and sugar.
Cook for two more minutes, keeping the mixture moving as before,
Now add the tomatoes and cook two minutes, as before, keeping the mixture moving and all ingredients evenly distributed.
Drain thoroughly; and serve hot or cold.
Serve dish with Mediterranean bread, on rice or add a dressing of choice to the broccoflower, such as creamy Caesar, buttermilk ranch, etc.
Serving Size: Makes 6 Servings