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Cauliflower Compote Appetizers https://www.metro.ca/userfiles/image/recipes/compote-chou-fleur-4511.jpg PT05M PT18M PT23M
In a non-stick skillet, bring water to a boil over medium-high heat. Cook cauliflower and peppers, covered, for 5 minutes. Remove cover and simmer until liquid evaporates. Add sesame oil and honey and cook over low heat for 5 - 8 minutes. Remove from heat and stir in cantaloupe, chives and Tabasco. Divide among Asian soup spoons and garnish with chives.
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1/4 cup (60 mL) water 1 cup (250 mL) cauliflower florets 1/4 cup (60 mL) finely diced red pepper 2 tsp. (10 mL) sesame oil 1/4 cup (60 mL) finely diced cantaloupe 1 Tbsp. (15 mL) liquid honey 1 Tbsp. (15 mL) chopped chives, and a few whole chives to garnish bit of Tabasco sauce (optional)
Cauliflower Compote Appetizers

Cauliflower Compote Appetizers

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
18
appetizers
0:05
Preparation
0:18
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    water
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  • 1 cup
    (250 mL)
    cauliflower florets
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    CAULIFLOWER

    CAULIFLOWER

    $3.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE


  • 1/4 cup
    (60 mL)
    finely diced red pepper
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    $1.69 ea.


    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg


  • 2 tsp.
    (10 mL)
    sesame oil
  • 1/4 cup
    (60 mL)
    finely diced cantaloupe
  • 1 Tbsp.
    (15 mL)
    liquid honey
  • 1 Tbsp.
    (15 mL)
    chopped chives, and a few whole chives to garnish

  • bit of Tabasco sauce (optional)
Imprimer ma sélection

Preparation

In a non-stick skillet, bring water to a boil over medium-high heat.

Cook cauliflower and peppers, covered, for 5 minutes.

Remove cover and simmer until liquid evaporates.

Add sesame oil and honey and cook over low heat for 5 - 8 minutes.

Remove from heat and stir in cantaloupe, chives and Tabasco. Divide among Asian soup spoons and garnish with chives.

Source : Metro

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Lactose-free recipes

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