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


Cauliflower Curry

In a stockpot, brown one chopped onion in olive oil. Add florets of one head of cauliflower and brown. Add 1 or 2 sliced hot peppers and 1 sliced bell pepper. Orange or yellow are best. Brown and stir. Add 1 can whole tomatoes.

Season with 1 tsp. coriander, 1 tsp. cardamom, 1 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. cloves, 1 tsp. cayenne. Adjust with salt & pepper to taste. Stir thoroughly and bring to a boil. Cover and simmer for 1/2 hour or until cauliflower is tender but not mushy. Add a handful of frozen peas.

Serve over rice with hot mango chutney.