Spiced Cauliflower and Peppers

Cooking Instructions

1. As directed on page 267 [see below], microwave the cauliflower on high for 4 minutes or steam for 6 to 8 minutes.

2. In a measuring cup or small bowl, blend the juices, vinegar and cornstarch until smooth.

3. Heat the Asian Spiced Oil in a skillet and add the peppers and cooked cauliflower. Toss thoroughly and add the juice mixture. Toss over high heat for 1 minute or until the sauce has thickened slightly. Season to your taste with salt and pepper and add the cilantro if desired. Serve immediately.

Wine Pairing(s)

Dr. Heidemanns-Bergweiler Riesling Kabinett 'Graacher Himmelreich'

Kracher Riesling

Mormoraia Chianti Colli Senesi

San Cristoforo 'Sassi' Dolcetto d'Alba

Dr. Loosen Riesling Spätlese 'Urziger Wurzgarten'

Parusso Bussia Vigna Rocche

Antinori Pian delle Vigne

Vietti Dolcetto d"Alba

Brancaia Il Blu

Tenuta di Valgiano Palistorti