Prep 0 mins
Cook 20 mins
Although I can't say cauliflower is one of my favorite vegetables, I do love it prepared this way. Recipe is adapted from "A Taste of The Hill from St Louis".
- 1 head cauliflower, cut into florets
- 59.14 ml extra virgin olive oil (you can probably use less)
- 4 garlic cloves, minced
- crushed red chili pepper, to taste
- Cook cauliflower in a large pot of salted, boiling water until barely crisp-tender; drain well.
- In a large skillet over medium heat, warm the oil. Saute' the garlic and desired amount of red chile pepper until the garlic just begins to brown (being careful to not let it burn!).
- Add the cauliflower and cook a few minutes, stirring, until completely coated in oil.
- Sprinkle with kosher salt to taste and serve.
Yumm yumm!! I love cauliflower this way, with a little spice!!! I just poured olive oil until it coated the bottom of my Texas skillet so it was probably a little under 1/4 cup. I used garlic powder instead of garlic cloves and it tasted great! Thanks!!
This is EXCELLENT. We had a lazy dinner of frozen breaded fish fillets served with this and Roasted Sugar Snap Peas. Of course, the veggies were the highlight of the meal. Hubby loves cauliflower, and he has requested that I add this to my "make often" rotation. Thanks for posting.
Cauliflower IS one of my favorite vegetables so I loved this. I also love garlic so may even add another clove next time. Thank you Gayla for another great recipe.