Ingredients:
½ cup walnut pieces
10 sun-dried tomato slices
8 kalamata olives , pitted
1 head cauliflower
¼ cup olive oil
4 cloves garlic, finely minced
1 shallot, minced
1 cup vegetable or chicken broth
1 lemon
½ teaspoon crushed red chili
½ teaspoon sea salt
¼ cup chopped basil leaves
Directions:
1. Preheat oven to 350 degrees F.
2. Drop walnuts in 4 cups of rapidly boiling water and cook for 3 minutes. Drain the walnuts, spread them on a baking sheet, and place them in the preheated oven until the walnuts turn dark golden, about 15 minutes. Set nuts aside.
3. Place dried tomatoes slices in a bowl. Cover with boiling water and soak for 30 minutes; then remove and thinly slice. Chop the olives.
4. Trim off and discard the cauliflower stems and leaves. Separate the cauliflower into individual florets. Cut the florets into halves or into wedges, then refrigerate. In a small bowl, combine oil, garlic, and shallot. In another bowl, combine broth, grated lemon zest from 1 lemon, chili, salt, and basil; refrigerate. Squeeze the lemon into a small bowl and strain the juice, then refrigerate.
5. Place a wok or large skillet over the highest heat. When the wok is very hot, add the oil, garlic, and shallot. Saute for a few seconds and then add the cauliflower, tomatoes, and olives. Stir and toss for 5 seconds, then add the broth mixture. Immediately cover the wok and steam-cook the cauliflower until it becomes tender when pierced with a fork, about 8 minutes. Periodically during cooking, remove the lid and stir the cauliflower.
6. When the cauliflower becomes tender, stir in the nuts and add 1-2 tablespoons lemon juice and the zest depending on how lemony you like it. Transfer to a heated serving platter or dinner plates. Serve at once.
Serves 4 as a side, 2 as a main