Wayne and I share in the prep work for dinner most nights. Two or three times a week this involves chopping cauliflower into "tiny trees". Wayne knows the drill, and does a good job cutting the florets into pieces not much larger than a table grape. We then turn the cauliflower into a hot skillet with a bit of salt, olive oil, and whatever spices and seasoning strike our fancy that night.
Cauliflower is endlessly adaptable, and cooking it this way is quick and delicious. After just a few minutes in the pan the cauliflower starts to brown, and then takes on a deep, nutty flavor. I'll share the version we made the other night - pan-fried cauliflower with garlic, chives, lemon, Parmesan, and flaky sea salt. This handful of ingredients is what hit the pan this time around, but I'll also list off a few other variations that make frequent appearances in case chives and lemon aren't your thing.
Simple Cauliflower Variations
Spicy: This is the easiest - olive oil, a bit of Piment d'Esplette, garlic, and lemon zest at the end. Use your favorite red pepper flakes.
Curry: I sometimes use coconut oil here in place of olive oil. Then I add a favorite Indian curry powder, and go from there. Or I'll take it in an entirely different direction and add a teaspoon (or so) of Thai red curry paste to the coconut oil.
Nutmeg: I use 1/2 olive oil and 1/2 butter, then the cauliflower, and some freshly grated nutmeg toward the end.
A couple serving ideas: It might sound a bit weird, but I like to eat this style of cauliflower over an open-faced egg salad sandwich for lunch. Or, I might build a meal off the cauliflower by throwing a bit of tofu or seitan in the pan. It's also great on top of a curry bowl, or bowl of chili.
Anyhow, people who don't typically like cauliflower seem to like it cooked this way. But be sure to seek out good, fresh cauliflower with tight florets, no discoloration. If there are leaves they should be bright and intact, not withered and funky.
Simple Cauliflower Recipe
To make this recipe vegan, just omit the Parmesan cheese finish - still delicious
- 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.