Sliced Cauliflower Sauté

Forget the florets. Sliced is a great sauté. New York fave Gramercy Tavern’s halibut is good, but this side dish was better.

Cut the cauliflower into 1/2″ slices, with some of the stem included. In a large skillet, brown the slices in a little olive oil, so that none are touching. Sprinkle with garlic powder, ground black pepper, thyme as they cook. Turn when golden brown on one side and brown the other. Crispy on the outside, tender and sweet on the inside. Simple and so good.

NYTimes agrees. 9/14

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2 thoughts on “Sliced Cauliflower Sauté

  1. Pingback: HighNotes | The Side Trek

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