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


Autumn Candy


Roasted turnip, zucchini, squash, cauliflower, carrots. Brown, sweet, good to eat by themselves or as a side with fish or meat.

Cut a large turnip into 1″ chunks. Cut off florets of 1 large head of cauliflower. Slice a zucchini and/or summer squash into 1″ lengthwise halves. Cut large peeled carrots into wedges lengthwise.

Place vegetables on a cookie sheet not touching. Drizzle with olive oil, cracked black pepper. Put in oven and turn to 400 degrees. Roast for 10 minutes or until golden brown and tender but not mushy.