This preparation is so easy and adaptable it has instantly become part of my veggie repertoire. From a head of cauliflower cut away the green outer leaves and cut into half inch slices, don’t worry if some of the end pieces break apart. Place in a large straight sided pan and add a quarter inch of water, a tablespoon of sugar, a teaspoon of cumin powder, three tablespoons of butter or olive oil, the juice from half a lemon, and salt and pepper to taste.
Cook over high heat for about fifteen minutes or until the water evaporates, once the cauliflower is browned flip and turn the heat down to medium low and brown the other side. Instead of cumin powder you could substitute smoked paprika, garlic powder, chili flakes, ground ginger, or five spice powder depending on what else you’re cooking. You could even top it with grated parmesan cheese. Have fun with it!
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