f the stem of the cauliflower with a sharp knife.
Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes.
Mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. Drizzle lemon juice over cauliflower.
Cut cauliflower florets into quarters and let sit for at least 5 minutes to bring out their health-promoting properties.
Heat broth in large stainless steel skillet. When broth begins to steam add cauliflower and cover. Healthy saute for 5 minutes.
Whisk together rest of ingredients and toss with florets. Marinate for about 5 minutes for more flavor. Allowing the cauliflower to soak up the dressing for a few moments before serving makes it even better. Sprinkle with chopped cilantro.
Break the cauliflower into small flowerets and cook or steam in unsalted water until just tender, 10 to 12 minutes; or cook frozen cauliflower according to directions on the package.
Drain. Combine and heat oil, thyme, vinegar and garlic in a large pan or skillet over moderate heat for 5 minutes.
Add drained cauliflower; sprinkle with pepper and stir gently.
Simmer until hot.
Sprinkle with parsley before serving.
Serves 4.
Quickly cook cauliflower in boiling, salted water, 4 to 6 minutes.
Drain well and slice very thin or chop coarse.
Texture will be crisp and center may be be warmed through, but no matter. Melt butter in a heavy skillet.
Add cauliflower and toss well over very, very, low heat until most of butter has been absorbed. Season to taste with salt and pepper.
Squeeze lemon juice over it.
Very tasty.
Cook cauliflower in a large pot of salted, boiling water until barely crisp-tender; drain well.
In a large skillet over medium heat, warm the oil. Saute' the garlic and desired amount of red chile pepper until the garlic just begins to brown (being careful to not let it burn!).
Add the cauliflower and cook a few minutes, stirring, until completely coated in oil.
Sprinkle with kosher salt to taste and serve.
Undercook cauliflower florets.
Heat butter and oil.
Add and cook garlic for 2 minutes.
Remove garlic.
Saute florets until they are well coated.
Cover and cook several minutes longer. Season with salt and paprika.
alt and pepper.
Sauteed Mushrooms:
2 tablespoons olive
Break the cauliflower up into florets, then steam
Cut broccoli and cauliflower into edible-sized pieces of
food processor. Process until cauliflower resembles sand or rice. Transfer
t looks like cauliflower snow.
Place cauliflower rice/snow in
Sauteed chopped onions in butter, until
nch pieces. Break up the cauliflower into florets.
7
nd cut tough stem from cauliflower. Steam in a large pot
NDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation
ender/crisp - not mushy. Remove cauliflower in steamer basket and set
ater (for thick soup), cauliflower, bay leaf, sauteed vegetables, soup base, herbs
In a large skillet over medium heat, cook onion, snow peas, carrot and asparagus in oil for 5 mins or until tender, but still bright green.
Increase the heat to medium high, add cauliflower, scallion and chicken broth. Cook while stirring occasionally, for 6 mins.
Stir in vinegar and parsley. Season to taste with salt and pepper. Can be served warm or cold.
hours, add the cauliflower and sauteed peppers and onions to the