Steamed Cauliflower with Tomatoes and Hazelnuts
1 medium sited cauliflower
2 tbsp (30 ml) chopped parsley
1 tbsp (15 ml) chopped thyme
225 g (1/2 lb) tomatoes
little butter or oil for greasing
2 oz (50 g) 1/2 cup chopped hazelnuts (filberts)
1. Break the cauliflower into small florets and put them into a vegetable steamer or colander. Scatter them with half the herbs.
2. Scald, skin and roughly chop the tomatoes.
3. Lightly grease a small saucepan and put in the tomatoes and the remaining herbs.
4. Steam the cauliflower, covered, for 15 minutes.
5. Cover the tomatoes and set them on a low heat for 3 minutes.
6. Turn the cauliflower into a serving dish, scatter it with the hazelnuts and spoon the tomatoes over the top.
