Prep 5 mins
Cook 30 mins
Slightly adapted from the cookbook The Art of Simple Food. You can add chopped fresh parsley and/or minced garlic near the end if desired, but it really isn't necessary.
- Remove the base of the stem of the cauliflower with a sharp knife.
- From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
- Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
- Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
- Fry the cauliflower until brown on the second side, adding more olive oil if needed.
- At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
- Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
- Sprinkle with salt.
- Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.
Utterly delicious! Compared to roasted cauliflower (with olive oil and sea salt), though, it's more work. I plan to do a method-to-method taste test some evening. An advantage to this method, I see, is in the summer. I wouldn't want to use my oven at a high temperature to roast then. These just melt in your mouth.
This is so easy and tasty! DH doesn't like cauliflower, so I made enough just for me. I followed the directions exactly. The only thing I added in addition was some fresh ground black pepper in the end. Yum! Thanks for the great recipe.