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November 07, 2005
Colorful Cauliflower & Chicken Sausage Sauté
Panther cauliflower is a green variety. Drier than the white variety, Panther holds its shape and color well, making it an attractive and tasty addition to stir fries.
Chicken Sausage Sauté
2 TBS cooking oil
1 small head of Panther cauliflower, the flowerets removed and cut into 1” pieces
1 c carrots, cut diagonally into 1” slices
½ medium onion, sliced
1 TBS minced garlic
4 cooked Chicken Sausages, cut into 1” slices (I used Aidell’s Chicken Sausage with Artichokes)
Heat the oil in a heavy frying pan over medium heat. Add the cauliflower. As soon as it begins to brown on one side,stirandaddthecarrots.Cookfortwominutes,stir and then add onion and garlic. Continue cooking until the carrots are crisp tender, stirring occasionally to make sure that the onions and garlic don’t brown.
Add the chicken sausage and cook another two minutes until heated through. Try it served over brown rice. The cauliflower is a nice complement to the nuttiness of the brown rice.
Posted by Christine at November 7, 2005 08:54 AM
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