Quick Roman Cauliflower Saute
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| Serves | 4 |
Ingredients
- 3 tablespoons olive oil
- 1 Medium cauliflower (cored and cut into small bite-sized pieces)
- 3 cloves garlic (minced)
- 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons Parmesan cheese (grated)
Directions
| 1. | In a large skillet, heat the oil over medium hight heat. Add the cauliflower, keeping it in one layer as much as possible. You may need to cook in two batches. Cook, stirring for about 5 minutes until florets start to brown. |
| 2. | Stir in the garlic and the salt and continue cooking until cauliflower is tender yet retains a nice bite. (If you prefer soft cauliflower you can cover the skillet and steam it for a minute or two at this point.) |
| 3. | Stir in the pepper and the Parmesan and toss to combine. Serve hot or at room temperature. |