Master chef, author and teacher to a generation of famous chefs and millions of enthusiastic home cooks, award-winning Jacques Pépin is one of America’s best-known cooking teachers. His popular cooking shows include his 22-show series with Julia Child and also with his daughter, Claudine. Pépin loves cauliflower, and this composition makes a simple accompaniment to a hearty main course, or serve as a delicious appetizer.
- 1 firm cauliflower head, about 1 1/2 lbs., rimmed of green leaves
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbs. peanut oil
- 2 tsp. dark sesame oil
- 1/3 cup finely minced scallions
Divide cauliflower into 12 to 14 florets. Bring half inch water to a boil in stainless steel saucepan, and add florets. Cover and cook over high heat for 8 to 10 minutes, or until cauliflower is tender but still firm and most water evaporated.
Transfer florets to serving bowl and immediately add remaining ingredients. Toss gently to coat cauliflower with mixture, and serve immediately. Refrigerate leftovers, and reheat as needed.
- Calories: 70
- Carbohydrate Content: 4 g
- Fat Content: 6 g
- Fiber Content: 2 g
- Protein Content: 1 g
- Saturated Fat Content: 1 g
- Sodium Content: 170 mg
- Sugar Content: 2 g