Post by carnation037 on Jan 13, 2003 2:26:50 GMT -6
This recipe is so simple that it will become every butter lover's
favorite method for cooking fresh vegetables. Use this same recipe
for broccoli, green beans, Brussels sprouts, asparagus, or just about
anything that is green and good for you.
Sauteed Cauliflower
4 Tbs (60 ml) butter (or 2 Tbs (30 ml) butter and
2 Tbs (30 ml) vegetable oil)
1 clove garlic, cut in half
1 large cauliflower, broken into florets and boiled
or steamed until tender
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
Chopped fresh parsley, chives, or other fresh herbs for garnish
Heat the butter in a large skillet over moderate heat and saute the
garlic until it begins to turn brown. Remove and discard the garlic.
Saute the cauliflower in the olive oil until it is lightly coated with
butter. Season with salt, pepper, and optional red pepper flakes and
cook covered for 2 to 3 minutes. Garnish with chopped fresh herbs.
Serves 4 to 6.
favorite method for cooking fresh vegetables. Use this same recipe
for broccoli, green beans, Brussels sprouts, asparagus, or just about
anything that is green and good for you.
Sauteed Cauliflower
4 Tbs (60 ml) butter (or 2 Tbs (30 ml) butter and
2 Tbs (30 ml) vegetable oil)
1 clove garlic, cut in half
1 large cauliflower, broken into florets and boiled
or steamed until tender
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
Chopped fresh parsley, chives, or other fresh herbs for garnish
Heat the butter in a large skillet over moderate heat and saute the
garlic until it begins to turn brown. Remove and discard the garlic.
Saute the cauliflower in the olive oil until it is lightly coated with
butter. Season with salt, pepper, and optional red pepper flakes and
cook covered for 2 to 3 minutes. Garnish with chopped fresh herbs.
Serves 4 to 6.