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Sautéed Cauliflower, and other Cruciferous Veggies Recipe

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This recipe for Sautéed Cauliflower, and other Cruciferous Veggies is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I am using cauliflower as an example, but this recipe works for any cruciferous vegetable - broccoli, broccolini, broccoli rabe, Brussel sprouts - and for some bitter greens, try Swiss chard, kale or collards. Add shallots or onion to the greens. A little lemon juice brightens the flavor. Look at the sautéed broccoli recipe for a variation of this recipe that has a more Asian flavor and the roasted Brussel sprouts for an oven version.


1 head of cauliflower, broken into florets
Up to 1/4 cup olive oil, usually less
4 garlic cloves, minced
Red pepper flakes
Salt and pepper
Directions:
Directions:
1) Cook the cauliflower in boiling, salted water until barely crisp- tender, drain well

2) In a large skillet, heat the oil over medium. Saute the garlic and chili pepper flakes for a few minutes. When the garlic just begins to brown, add the cauliflower and cook for about 5 minutes to desired tenderness, sprinkle with salt to taste.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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