We are always looking for new ways to cook often ignored vegetables such as cauliflower. HoniAnn found this recipe in Cookbook 101, and we have made minor additions here and there. A great way to enjoy something similar to mashed potatoes but without so much starch. This will not feed more than 2 adults, so increase quantities if needed.
- 2 - 3 heads of small cauliflower (or 1/2 head large)
- 2 tablespoons of lard, bacon drippings or olive oil
- a couple pinches of sea salt
- 1 clove garlic, minced
- 1 small bunch of chives, chopped
- zest of one lemon
- freshly grated Parmesan
- a bit of flaky sea salt
- To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees - and by tiny, I mean most florets aren't much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.
- Heat the lard and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic.
- Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch more of sea salt. Hand mash or in your food processor. Serve immediately.