Pan Roasted Cauliflower
Pan Roasted Cauliflower
Thoroughly wash:
1 head of cauliflower
Drain.
Set skillet over medium heat.
Separate florets:
Break apart by hand OR
Slice entire head in 1/2" slices and each slice into 1" wedges.
Add to heated skillet:
1 T oil or butter
Cauliflower florets
Lightly season with:
Salt
Garlic powder
Periodically turn the cauliflower, to allow browning on all sides.
Cook 5 minutes for crisp
Cook 10 minutes for tender (much longer it’ll be mush)
Serve hot.
Brenda’s tips:
Serving size: 4 servings
Substitute other herbs or spices for the garlic as desired
Pan roasted cauliflower is particularly great as a side dish for:
