Title: Cauliflower with sun-dried tomatoes
 Categories: 
      Yield: 1 Servings
 
      1 lb Cauliflower - separated into
           Bite-sized
           Flowerets
      8 sl Sun-dried tomatoes - packed
           In garlic
           Basil olive oil
      1 tb Seasoned oil from the
           Tomatoes
      2    Garlic cloves - minced
      2 tb Thickly sliced green
           Onion tops
    1/3 c  Chicken stock
    1/4 ts Salt (if using unsalted
           Stock)
        ds Cayenne
 
  Blanch the cauliflower in lightly salted water 10 minutes. Drain and
  immerse in ice water to stop the cooking process. Drain again and set
  aside. Cut the sun-dried tomatoes into 1/4" dice. Set aside. Heat the
  1 tablespoon oil in a medium-sized skillet. Add the garlic and saute'
  until softened. Add the diced tomatoes and chicken stock. Bring to a
  boil, reduce the heat, and simmer 2 minutes to soften the tomatoes
  and blend the flavors. Add the cauliflower and toss to combine. Cook
  an additional 5 minutes. Add the green onion and season with the salt
  if needed and a dash of cayenne. Typos by Brenda Adams