I was shopping and stopped in my tracks when I saw a big beautiful head of cauliflower in the produce department. I hadn’t even thought about buying a cauliflower… it wasn’t on my list but I had to buy it and decide how to enjoy this nutritionally power-packed hunk of veggie for dinner.
My oven is subpar in our Motorhome so baking was out. I didn’t want to deep fry. BBQ could work but the smoke was heavy outside from fires in the area. So simple stir fry called to me.
What is nice about cauliflower is it can be used in so many ways. Riced, Baked, Fried, BBQ, Soup, made into faux Buffalo Wings, Faux Sweet and Sour bites, used as a Pizza crust, and simply stir-fried.
The other nice thing about Cauliflower is it has a nutritional punch and yes low in calories! According to Livestrong.com: Cauliflower is a nutritional powerhouse — providing antioxidants, phytonutrients, fiber, and other important nutrients.
One side effect that some people experience is gas. Veggies from the cole family can upset some people’s systems so you can take an enzyme like Beano to help with flatulence. Cooked versus raw can also alleviate gas as well.
Simple Cauliflower Recipe
- 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.
Prep Time 5 minutes Cook Time 7 minutes Total Time 12 minutes Serves 3
To make this recipe vegan, just omit the Parmesan cheese finish – still delicious!