Cauliflower isn’t one of those vegetables I’ve always eaten or had any interest in for that matter. It always seemed and looked bland to me.
I recently had a dish at a restaurant that served brussel sprouts and cauliflower blended together in some sort of flavor that I have never been able to forget. Though I didn’t catch the recipe, I went straight to the market and pulled the things I thought would get me as close as possible to recreating this deliciousness. I am making the two separate for now, but have a pretty legitemate recipe for the sprouts too which will be posted very soon. Stay tuned for that, but until then, I hope you enjoy this one!!!
1 head of cauliflower
2 cloves garlic
1 tsp. cumin
pinch of sea salt
1 tblsp. chopped cilantro
Add olive oil to a skillet and let it heat before adding the cauliflower
Chop garlic and set aside
Once you can see the olive oil sizzling throw in your cauliflower (you should hear it crackle when it hits the pan)
Let the cauliflower cook for about 5-7 minutes and then squeeze one lime over it while its cooking
Add in the cumin and keep stirring
Lastly add the garlic and cover the pan for a couple of minutes so the cauliflower is cooked through and crisp on the edges
Remove from pan and add sea salt, sprinkle cilantro and grated parmesean