Honestly, I love cauliflower. It’s one of the things that I always grab at the Farmer’s Market, and I could take it every week in the CSA and never once complain. So of course, I was thrilled to see it last week. I know I’m a little late with this post for some of you fellow CSAers, but you can always grab an extra cauliflower at the market. This recipe is worth it!
This is from Heidi at 101 Cookbooks, though truth be told, there’s nothing super-crafty about putting cauliflower in a pan with oil and some flavorings. Don’t be afraid to mix it up to match what you are eating. The Cauliflower can take it!
2 – 3 heads of small cauliflower (or 1/2 head large)
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
freshly grated Parmesan
a bit of flaky sea salt
To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees – and by tiny, I mean most florets aren’t much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.
Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden – all told about six minutes. In the last 30 seconds stir in the garlic.
Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Serve immediately.