Any Kitchen Will Do

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Cauliflower Saute

cauliflower sautee_edited-1

Here is another quick way to prepare cauliflower, in case you did not get enough when I cooked it with curry, or that time when I surrounded it with garlic, and don’t forget the time I made it into fritters, then there was the time I mashed it. We eat a lot of the stuff around here, and I don’t see and end in sight. I swear this time it is different, and enjoy it along a spicy or busy main dish. Nutmeg may sound like an odd spice to use outside of a dessert, but it works amazingly well with cauliflower and helps keep preparation simple and flavorful. It is pretty common in Middle Eastern and European dishes to use nutmeg in savory vegetable and meat dishes. After you use it with cauliflower you will understand why. Yum! I like making cauliflower on the stove top when we are in the RV, or whenever the oven is busy cooking the rest of the meal. It is easy to let it basically prepare itself while I am getting other parts of the meal done, then leaving it covered off the heat keeps it warm and ready to serve when you are.

Cauliflower Saute

1 head cauliflower
3 Tbsp butter
2 garlic cloves, crushed
ΒΌ tsp nutmeg
Salt and pepper to taste

Cut cauliflower into bite-size florets. In large skillet melt butter over medium heat. Add garlic and cook for a few minutes until it softens. Turn up heat to high and add cauliflower. Toss so the butter and garlic coats the florets. Cook until the cauliflower begins to brown. Add nutmeg, salt and pepper and continue to toss every minute or so, allowing more browning. When about half the floret surfaces are browned turn heat to low and cover, cooking the cauliflower until preferred softness, about five to ten more minutes.

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