This recipe for rich, garlic flavored cauliflower is from Chef Paul Prudhomme's free recipe book. It calls for his spices (free samples come with the book). Frankly, I'm pretty good at duplicating seasonings, and haven't yet come near Chef Paul's Vegetable Magic.
2 cups cauliflower florets
1 tablespoon unsalted butter
2 teaspoons minced fresh garlic
1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon Chef Paul Prudhomme's Vegetable Magic
Bring 1 quart of water to a boil in a large pot. Blanch the cauliflower just until tender-crisp, about 3 minutes. (Note) Drain well and set aside.
Place the butter in a large skillet over high heat. As soon as butter begins to sizzle add the garlic. Cook, stirring almost constantly, until garlic is thoroughly coated with butter, about 30 seconds. Add the cauliflower and cook , stirring occasionally, just until the cauliflower is slightly browned, about 4 minutes. Remove from the heat, stir in the pepper sauce, cilantro and vegetable magic, and mix gently but thoroughly. Serve immediately.
Note: Personally, I
prefer to microwave it in a steamer basket over a little water. Don't overdo
- it needs to be crispy-tender!