Dec 28, 2011

sautéed cauliflower

 As much as possible, I like to eat seasonal, local food.  As you can imagine, it's a rough time now for fresh produce.  In Cleveland.  In December.

But, there's one vegetable that's actually in season locally.  Cauliflower.  We never ate it much at home growing up, but I've come to love it over the past few years.  This is a super simple recipe to make a delicious cauliflower side dish.

Sautéed Cauliflower
-1 head of fresh cauliflower
-1 small red onion (about 1/4 c diced)
-3 cloves of garlic, minced
-olive oil

Wash and clean the stem off the head of cauliflower.  Cut the cauliflower into bite-sized pieces.  Put a few tablespoons of olive oil in a large skillet over medium-low heat.  Add about 1/4 c. of diced red onion.  Allow the onion to start to turn brown and caramelize.  Add about 3 cloves of minced garlic to the skillet.  Let the garlic soften slightly.  Finally, add the cauliflower to the skillet.  Cook the cauliflower about 10-15 minutes, stirring often, until it starts to become tender and browned.

1 comment:

  1. This looks really good! Living in Japan, there are all kinds of seasonal veggies to eat! I have to admit the only way I like my cauliflower is sauteed in a sauce of some kind or in a stir-fry!


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