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Steamed Cauliflower with Tomatoes and Hazelnuts

ingredients

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)

method

1. Break the cauliflower into small florets and put them into a vegetable steamer or colander.

2. Scatter them with half the herbs.

3. Scald, skin and roughly chop the tomatoes.

4. Lightly grease a small saucepan and put in the tomatoes and the remaining herbs.

5. Steam the cauliflower, covered, for 15 minutes.

6. Cover the tomatoes and set them on a low heat for 3 minutes.

8. Turn the cauliflower into a serving dish, scatter it with the hazelnuts and spoon the tomatoes over the top.

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