While this recipe is specifically designed to fit a food sensitivity elimination diet, it is tasty enough for anyone, and quick enough for a weeknight side dish.
I like to use a cast-iron pan for stove-top cooking, as it gives me the nice crunchy savory brown bits that a teflon pan doesn't develop. I have made this successfully in a steel pan as well.
Ingredients:
1-2 heads of fresh cauliflower
olive oil
2-3 cloves minced garlic
Recipe:
Wash cauliflower and break off florets at the stem. Slice larger florets so that everything is about 1/4" thick, but leave the small ones whole. Discard the main stem and leaves, unless you are motivated to someday make vegetable stock from scratch, in which case add it to the veggie scrap bag in the freezer.
Heat 2 tablespoons of olive oil in a large pan on medium-high heat until the oil flows like water
Add cauliflower and garlic, and stir to coat. Add more olive oil as needed to get everything a little oily.
Stir every two minutes or so, or as needed to prevent burning (but let it get a little brown between stirrings). Total cooking time should be about 10 minutes, with the cauliflower still a little crisp. Run a piece under cold water and taste it to see if it's to your liking.
Serve warm, but leftovers can be tossed with cooked quinoa for the next day's lunch.
No comments:
Post a Comment