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Braised Cauliflower with Lemon and Almonds https://www.metro.ca/userfiles/image/recipes/chou-fleur-braise-au-citron-et-aux-amandes-10515.jpg PT10M PT50M PT1H00M
Preheat the oven to 350°F (180°C). In a large Dutch oven, heat half of the vegetable oil and butter over medium high heat. Add half of the cauliflower, season with half of the salt and cook over moderately high heat until it begins to brown, about 5 minutes; transfer to a bowl. Repeat with the remaining cauliflower and salt. Transfer to bowl. Add the onion, garlic, ginger and curry paste and cook over moderate heat until fragrant, about 2 minutes. Stir in the broth and bring to a boil. Stir in the cauliflower. Cover and braise in the oven for 35 minutes, or until the cauliflower is tender and the sauce is slightly thickened. Transfer cauliflower to a serving bowl and the sauce on top. Garnish with the lemon zest, toasted almonds, chopped cilantro or parsley and serve.
8
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2 Tbsp. (30 mL) vegetable oil, divided 2 Tbsp. (30 mL) butter, divided 8 cups (2 L) cauliflower, cut into florets (1 medium head) 1 tsp. (5 mL) salt, divided 1 small onion, minced 2 cloves garlic, minced 2 Tbsp. (30 mL) minced gingerroot 1 Tbsp. (15 mL) mild curry paste 2 cups (500 mL) Campbell's no salt added ready to use vegetable broth 1 Tbsp. (15 mL) freshly grated lemon zest 1/2 cup (125 mL) toasted slivered almonds 1/4 cup (60 ml) chopped cilantro or parsley
Braised Cauliflower with Lemon and Almonds

Braised Cauliflower with Lemon and Almonds

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8
Braised Cauliflower with Lemon and Almonds
0:10
Preparation
0:50
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    vegetable oil, divided
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    1.42 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    butter, divided
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    MARANATHA ALMOND BUTTER

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    $10.99 ea.

    340 g SELECTED VARIETIES

  • 8 cups
    (2 L)
    cauliflower, cut into florets (1 medium head)
  • 1 tsp.
    (5 mL)
    salt, divided
  • 1
    small onion, minced
  • 2
    cloves garlic, minced
  • 2 Tbsp.
    (30 mL)
    minced gingerroot
  • 1 Tbsp.
    (15 mL)
    mild curry paste
  • 2 cups
    (500 mL)
    Campbell's no salt added ready to use vegetable broth
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    SELECTED VARIETIES

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  • 1 Tbsp.
    (15 mL)
    freshly grated lemon zest
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    LEMONS

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    2 lb PRODUCT OF SPAIN OR TURKEY

  • 1/2 cup
    (125 mL)
    toasted slivered almonds
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    SAVE $3.55
    PLANTERS CASHEWS OR DRY ROASTED PEANUTS

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    $3.44 ea.

    200 g, 454 g

    IRRESISTIBLES SLICED OR SLIVERED ALMONDS

    IRRESISTIBLES SLICED OR SLIVERED ALMONDS

    $4.49 ea.

    150 G SELECTED VARIETIES

  • 1/4 cup
    (60 ml)
    chopped cilantro or parsley
Imprimer ma sélection

Preparation

Preheat the oven to 350°F (180°C).

In a large Dutch oven, heat half of the vegetable oil and butter over medium high heat.

Add half of the cauliflower, season with half of the salt and cook over moderately high heat until it begins to brown, about 5 minutes; transfer to a bowl.

Repeat with the remaining cauliflower and salt.

Transfer to bowl.

Add the onion, garlic, ginger and curry paste and cook over moderate heat until fragrant, about 2 minutes.

Stir in the broth and bring to a boil.

Stir in the cauliflower.

Cover and braise in the oven for 35 minutes, or until the cauliflower is tender and the sauce is slightly thickened.

Transfer cauliflower to a serving bowl and the sauce on top.

Garnish with the lemon zest, toasted almonds, chopped cilantro or parsley and serve.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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