Cauliflower has a milky, sweet, almost nutty flavor. Cauliflower can take on different flavors and adapts well in many dishes. It makes a great low-carb alternative to mashed potatoes. The cauliflower growing season is December through March.
Heidi Swanson is one of my all-time favorite vegetarian chefs. She keeps her recipes simple, healthy, and delicious. I have been wanting to test out this cauliflower recipe for quite some time. The recipe turned out perfectly; the lemon zest added a bit of zing.
Simple Cauliflower Recipe
Adapted From Heidi Swanson at 101cookbooks.com
To make this recipe vegan, just omit the Parmesan cheese.
1 Large head of Cauliflower
2 tablespoons of olive oil
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
1/4 cup of freshly grated Parmesan
2 teaspoons of sea salt
To prep the cauliflower, remove the leaves at the base and trim the stem. Now cut it into tiny florets. About the size of an olive and all equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.
Heat the olive oil in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until they get a bit golden brown on the bottom, then toss the cauliflower in the pan. Brown a bit more and continue to saute until the pieces are deeply golden - about 7 minutes. Stir in the garlic and remove from heat.
Stir in the chives and lemon zest. Sprinkle with freshly grated Parmesan cheese and a pinch of sea salt. Serve immediately.
Serves 3-4 as a side.