Cauliflower on the side

Cauliflower

I am a big fan of cauliflower; there are such diverse ways of preparing it that it is definitely one of my favorite veggies…now don’t start thinking that you don’t like the smell, I have several recipe’s where you won’t smell “that” smell at all, so don’t worry. Added to the fact that I love the taste of it, it is also extremely healthy (lots of vitamins) and very good for people who feel the need to watch their carb intake...cauliflower is often considered a potato replacement.

The recipe I’m going to put down is fast (about fifteen minutes of actual baking time) yummy, and it will serve well with boiled or baked potatoes, rice (boiled or fried) or even pasta if you opt to make it with a cheese sauce.

Fresh garden herbs today. If you don’t have them, go with a dried basic Italian or Sicilian herbal mix, or use the individual dried herbs (amounts of the herbs need to be quartered in that case).

Green herb Cauliflower

Serves 3-4 as a side dish. 2 as the main course.

Cauliflower: 1 mid-size. Small parts.

Onion/Leek: ½. Chopped

Tomato: (optional) 2. Quartered

Bell pepper (optional) ½. Chopped

Garlic:  (optional) 1 clove. Minced

Butter/Olive oil: 1-2 tablesp.

Cream/Milk: ½-1 mug

Sweet chili sauce: (optional) 1 tablesp.

Salt: 1 teasp. To taste.

Sugar: 1 teasp.

Pepper: 1-2 turns. (1 knifepoint)

Basil: 3 tablesp. Chopped

Oregano: 1-2 tablesp. Chopped

Parsley: 3 tablesp. Chopped

Chives: 3 tablesp. Chopped

Thyme: (optional) 1 small branch. Just the leaves. Chopped

Rosemary: (optional) 1 small branch. Just the leaves. Chopped

Heat your butter or olive oil in a skilled, or better yet, a wok…if you opted for garlic, bake it for a minute prior to the cauliflower. Throw in your cauliflower and keep the heat high, stirring frequently. Add your onion and herbs and salt. Keep stirring. When the cauliflower start to soften and crust a little add your cream or milk and the pepper and chili sauce. Then, if you opted for either the bell pepper or tomato, add that now, too.

Keep baking until you can easily “spear” the vegetable with a fork…al dente (hot and barely softened…so just a little baked so it isn’t raw anymore) is nicest.

Serve with the staple food of choice and add a salad and/or meat for a full meal.

Enjoy.