CAULIFLOWER with SUN-DRIED TOMATOES

Sun-dried tomatoes and sliced green onion liven up the bland appearance of cauliflower.

1 pound cauliflower, separated into bite-sized flowerets
8 slices sun-dried tomatoes packed in garlic/basil olive oil
1 tablespoon seasoned oil from the tomatoes
2 garlic cloves, minced
2 tablespoons thickly sliced green onion tops
1/3 cup chicken stock
1/4 teaspoon salt {if using unsalted stock}
Dash 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.
Serves 4.