Sunday, September 19, 2010

Cauliflower with cream sauce

1 large head cauliflower 1 large tomato,2 teaspoons olive (vegetable) oil, 1Art. lemon juice, 1 / 2 teaspoon ground redpepper, 1 tsp ground coriander, 1 / 4 tspsalt 1 pinch ground black pepper 2 tbsp. spooncrushed pistachio nuts, 3 tbsp. sour cream, cabbage leavescabbage.
Cut off the base of the cabbage with the end of the stem, sohead to be stable. Fill a large potwater at 2.5 cm and place it on a stand for cookingpair. Bring water to a boil and put the cabbage in a steamer.Cover, reduce the heat slightly and cook ona couple of half an hour, until the cabbage will be slightly soft.Try it do not seethe. Cool cabbage and closedform in the refrigerator for at least 3 hours
Peel and seed tomatoes and chop finely.In a bowl combine the remaining ingredients with tomatoes, stir.Pour this sauce chilled cabbage andshift it into the dish, pre-post it with leaves of cabbage. Cut wedges and serve.

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