Cauliflower has become a vegetable I enjoy eating. I like it cooked all sorts of ways, blanched, pickled, roasted and sauteed, just not raw! For Christmas this year, cauliflower will be one of our side dishes and here is how we are making it.
Serves 4
1 head cauliflower, cut into florets and blanched
2 cloves of garlic, peeled and left whole
1 tablespoon rosemary
2 tablespoons extra virgin olive oil
salt and pepper
In a large saute pan, heat the oil. When the oil is hot, add the garlic and let brown then add the rosemary. You should smell the garlic and rosemary in the air. Be sure not to burn these two ingredients as you will have to start over. Toss in the blanched cauliflower and saute. Season with salt and pepper and serve. Simple! Enjoy!
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