I have had the best time with my Community Supported Agriculture (CSA) box that I received this week. Another item inside my box was a large, perfectly white head of cauliflower. If there are any vegetables that I remember loving them enough to eat raw as a child, it was broccoli and cauliflower.
As I have gotten older, I enjoy my cauliflower cooked over it being raw. Sauteing slightly steamed cauliflower in olive oil and garlic and kicking it up with a little spice makes my taste buds happy! Enjoy.
1 head cauliflower, about 2 cups florets
2 tablespoons olive oil
4 garlic cloves, smashed or coarsely chopped
1 dried red chile seeds removed or crumbled into 1/4 teaspoon flakes
Kosher salt and pepper to taste
1/4 cup finely chopped parsley
Cut cauliflower into florets and steam until tender but not mushy.
In a large saute pan, heat the oil on medium-high and add the garlic. Saute until the garlic is lightly golden.
Add in the red chile flakes and cauliflower to pan, and with the back of a spoon or heavy spatula, break the cauliflower into small pieces, while stirring to coat with the garlic and olive oil. Season to taste with salt and pepper and set aside.
Turn heat to medium on the cauliflower and add 1/2 cup of water, and stir over heat until the mixture begins to emulsify.
Remove the pan from the heat. Mix thoroughly to incorporate.
Add the parsley and mix until the cauliflower is well coated.