- Cauliflower is in season.
I get overwhelmed with all of the seasonal produce at the farm market and I want it all. My real problem is having enough time to cook it up before it goes bad. When we were at the farm market last I bought heads of cauliflower that I used right away. I love cauliflower, but I think it can get over cooked and soggy easily, to me the flavor diminishes, and it’s not as tasty. Here’s a way to cook fresh cauliflower and make it the center of the dish. I like roasting, but this uses steaming on the stove top to start off. Then a saute in a pan with some olive oil and some herbs. I served it with some Sweet Italian sausage and grated parmesan. Really tasty, my son, my husband and I finished it up quickly.
- Roasting instead?
I added the sausage, to make it a one dish meal, but you can serve this as a side for any meal. I used the stove top, but you could roast it in the oven in a casserole dish. I don’t like to heat up the oven for one casserole dish because it takes a lot longer and uses a lot of energy, but if you are cooking whole meal in the oven, roasting would be little work and delicious.
- Prepping the Cauliflower.
To prepare the cauliflower, I cored it by turning it upside down and cutting it out. Then I sliced the florets off very close to the top so that all the buds fell off. I chopped the rest into smaller pieces, rinsed and drained.
- Olive oil
- small onion
- grated parmesan
In a saucepan put about a quarter inch of water and heat. Place the cauliflower in the saucepan and put the lid on. When the cauliflower is almost soft, drain.
In a saute pan, heat up a couple of tbs of olive oil. Chop onion and garlic and saute. Add drained cauliflower and toss with onion, garlic and oil in the hot pan. Chop parsley, add parsley, salt and pepper to the pan. Grate parmesan over top of the cauliflower and heat until melted.
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