05:55
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Oo, it's my favourite kind of recipe - a quick and simple vegetable that's just delicious. We are working hard to finish up last years garlic, as this years is presently curing in the garage. I did not think one head was at all too much though...
4 servings
20 minutes prep time
4 cups cauliflower florets (1/2 medium cauliflower)
1 head garlic
1 tablespoon mild vegetable oil
1 tablespoon unsalted butter
salt & freshly ground black pepper to taste
a sprig of parsley or cilantro to garnish
Put a pot of water on to boil, sufficient to hold the cauliflower, perhaps with a steamer above it. Wash and trim the cauliflower, and break or cut it into florets. Peel and mince the garlic.
When the water boils, steam or boil the cauliflower florets for 3 to 6 minutes, until just shy of done to your liking. Just before it is done, heat the oil and butter in a large skillet. Drain the cauliflower well, and transfer it to the skillet. Cook, stirring regularly, until any lingering water is evaporated, and the cauliflower is nicely browned in spots. Season with the salt and pepper.
Add the garlic and continue cooking and stirring for another minute or so, until it is very fragrant and shows slight signs of browning. Remove the cauliflower to its serving dish at once, and garnish it with a sprinkling of parsley or cilantro, if you like.
Last year at this time I made Zucchini & Cucumber Salad with Sweet Onion & Parsley.
4 servings
20 minutes prep time
4 cups cauliflower florets (1/2 medium cauliflower)
1 head garlic
1 tablespoon mild vegetable oil
1 tablespoon unsalted butter
salt & freshly ground black pepper to taste
a sprig of parsley or cilantro to garnish
Put a pot of water on to boil, sufficient to hold the cauliflower, perhaps with a steamer above it. Wash and trim the cauliflower, and break or cut it into florets. Peel and mince the garlic.
When the water boils, steam or boil the cauliflower florets for 3 to 6 minutes, until just shy of done to your liking. Just before it is done, heat the oil and butter in a large skillet. Drain the cauliflower well, and transfer it to the skillet. Cook, stirring regularly, until any lingering water is evaporated, and the cauliflower is nicely browned in spots. Season with the salt and pepper.
Add the garlic and continue cooking and stirring for another minute or so, until it is very fragrant and shows slight signs of browning. Remove the cauliflower to its serving dish at once, and garnish it with a sprinkling of parsley or cilantro, if you like.
Last year at this time I made Zucchini & Cucumber Salad with Sweet Onion & Parsley.
Posted in: Ontario Food
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