Skillet Cauliflower

Name: Skillet Cauliflower
Yield: serves 6 to 8 as a side dish
Ingredients: 1 large cauliflower (1 1/2 to 2 pounds untrimmed, with leaves and stem); 1/4 cup extra-virgin olive oil; 4 plump garlic cloves, peeled and sliced; 1/4 teaspoon dried peperoncino (hot red pepper flakes); 1/2 teaspoon salt; 1 cup or more Garden Tomato Elixir (recipe follows): infused with basil and garlic, at room temperature (optional); A large skillet or sauté pan with a tight-fitting cover; 1 1/2 pounds very ripe and juicy summer tomatoes; 1/4 to 1/2 teaspoon salt; 3 tablespoons extra-virgin olive oil—the best you have!; 4 plump whole garlic cloves, peeled; 6 large fresh basil leaves; A pinch of dried peperoncino (hot red pepper flakes) (optional); A squeeze of fresh lemon juice (optional)

December 14, 2011

I cook cauliflower many ways and my family loves them all (certainly I do). But if some in your family don’t like the distinctive, “sulfur” quality in cooked cauliflower, try this skillet method. It eliminates the sulfur taste and produces a cauliflower floret that’s entirely different from a boiled one—crispy on the edges, and almost coated with a sweet caramelization. It’s delicious by itself but even better with the lively contrast of Garden Tomato Elixir.

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