Skillet Cauliflower

By Valarie

Ingredients

• 1 large cauliflower, untrimmed, with leaves and stem
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, peeled and sliced
• 1/4 teaspoon pepperoncino
• 1/2 teaspoon salt

Details

Servings 6
Adapted from lidiasitaly.com

Preparation

Step 1

Tear or cut off the outer leaves attached to the base of the cauliflower, then cut out the bottom core. Separate the head into big florets. Cut the big florets into 1-inch chunks or thick slices, so you have 6 cups or more of roughly equal-sized cauliflower pieces. Pour the olive oil into a large skillet and set over medium-low heat. Scatter the garlic slices and peperoncino on the oil, and pile in all the cauliflower. Sprinkle with salt. Sweat the cauliflower, about 4 minutes. Toss and cook for another 3 minutes. The edges of the cauliflower pieces should have started to brown. Cover the pan and let the cauliflower continue to caramelize slowly, tossing the pieces every few minutes, 12-15 minutes. - See more at: http://www.lidiasitaly.com/recipes/detail/639#sthash.McfMaIbe.dpuf