Cauliflower seems to be my go-to vegetable these days. It’s a celebration after so many months of cauliflower costing an absolute fortune. I mean, it’s not as cheap as it was, but at least I’m not walking by the box of cauliflower at the grocery store trying not to be enticed into buying one at $7. How outrageous!!
Anyway, I found THIS recipe on the NY Times website ( ❤ ) and it was fabulous. It actually had a little bite to it, so plan your accompaniments accordingly. I served this side with short ribs and roasted veggies.
I halved the quantities of the recipe and it was the perfect amount of food for three people. Start by chopping up your cauliflower into florets and bite sized pieces at that. The recipe says to chop the cauliflower into quarters and then quarter the quarters, but they all fall apart anyway, so save yourself the time.
In a large skillet over medium-high heat, add a tbsp of olive oil and when it’s hot add the cauliflower. Toss to coat with the oil and season with salt and pepper. Keep turning the cauliflower and cook until nicely browned and tender.
Add 1/4tsp of red pepper flakes, 1/2tsp of minced garlic, 1/4 tsp of fresh chopped rosemary, 1/4 cup of fresh chopped parsley, and 1/4 tsp of lemon zest. Continue to cook for another minute. Check your seasoning levels and transfer to your serving dish…or leave in the pan if that’s your style! Sprinkle with 1/4 cup of chopped roasted and salted almonds (the only quantity I didn’t halve) and 1 thinly chopped fresno chile, if you can find it. If you, like me, can’t find a fresno chile, use a jalapeño. They work just as well.
Hassle level – like 2 out 10. You kind of have to pay attention to this and stir constantly. It’s good though, I promise. Just the right amount of bite.
The picture sucks. I was trying not to look silly while we had people over.