Easy Cauliflower Sauté

February 25, 2008

Easy Cauliflower Sauté

Lorraine Glazar, Tucson CSA

1 bunch cauliflower, cut in flowerettes
½ lb carrots, sliced or snow peas or broccoli stems (a contrasting color)
1 tablespoon olive oil
2 garlic cloves, minced.
1 tablespoon cider or white balsamic vinegar
Salt and pepper to taste

If using carrots or broccoli stems, blanch in boiling water or microwave for a few minutes to soften.

Heat the olive oil over medium high heat.  Saute the cauliflower a few minutes, then add snow peas or the other prepared vegetables.  Add in the minced garlic and salt and pepper, stir to combine.  Toss in the vinegar and just let it glaze over the vegetables for a moment or two before taking off the stove and serving.

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