Sunday, November 15, 2009

ROMAN STYLE CAULIFLOWER and BROCCOLINI

1 head cauliflower, cut into florets
8 oz broccolini
4 leaves of chard, torn
2 tbsps olive oil
4 cloves garlic, minced
8 oz tofu, cut into small cubes
zest of 1 lemon
juice of 1 lemon
salt to taste

Bring saucepan of salted water to a boil. Add cauliflower florettes; cook 2 to 3 minutes. Add the broccolini flowers and cook for another minute. Add the chard leaves and cook another minute. Remove mixture from heat, drain, and rinse with cold water to stop the cooking process.

Heat olive oil in a skillet over medium heat, add the garlic and cook about 3 minutes, until lightly browned. Add tofu; cook for a minute. Turn heat to high; add the drained vegetables. Season to suit your taste. Cook for about 5 minutes, stirring constantly, until the vegetables start to brown. Add the lemon zest; cook for two minutes. Add the lemon juice and cook for one minute.

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