Cauliflower with Ginger Cream, Steamed Asparagus

Two delicious sides to accompany any lamb dish

Jeff Greenough

Steamed asparagus (left) and creamed cauliflower (right)

CAULIFLOWER WITH GINGER CREAM

Chef J Frank

2 heads cauliflower cut into florets

1 1/2 teaspoons minced fresh ginger

1 hot green chili, chopped fine

6 tablespoons chopped fresh cilantro

2 cups heavy cream

1 cup milk

2 teaspoons salt

Combine all ingredients in a wide pan. Bring to a boil over medium-high heat, cover and lower heat. Simmer for 10 minutes, stirring now and then. Increase heat for 2 minutes. Florets will break apart and mixture will thicken at this point. Garnish with fresh cilantro and serve over steamed asparagus.

Serves 8

STEAMED ASPARAGUS

Chef J Frank

2 bunches fresh asparagus

Wash and prepare asparagus. Steam to desired doneness.

Serves 8

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J Frank
J Frank is a past contributor to Virginia Living.
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