Sauteed Cauliflower

• 1 large head or 2 small heads cauliflower
• 2 tablespoons olive oil
• Salt
• Extra-virgin olive oil

1. Clean the leaves from: 1 large head or 2 small heads cauliflower.
2. Remove the base of the stem with a small, sharp knife.
3. From the top down, cut the cauliflower into 1/4-inch slices.
4. (If the cauliflower is large, cut in half for easier slicing.)
5. Heat in a heavy-bottomed pan over medium-high heat: 2 tablespoons olive oil.
6. Once the oil is hot, but not smoking, add the cauliflower with: Salt.
7. Let the cauliflower sit until it starts to brown a bit before stirring or tossing.
8. Cook, continuing to stir or toss until the cauliflower is tender, about 7 minutes total.
9. Dont worry if the cauliflower starts to break up; that is part of the charm of the dish.
10. Taste for salt and add more if needed.
11. Finish with a drizzle of: Extra-virgin olive oil.
12. When the cauliflower is a minute or so from being done, add a couple of chopped garlic cloves and 1 tablespoon chopped parsley.
13. Garnish with a handful of Toasted Breadcrumbs (page 63).
14. A classic Italian dish adds the parsley and garlic along with chopped salt-cured anchovies and capers, hot chile flakes, and coarsely chopped olives.
15. This is delicious on pasta.
16. Sprinkle with fresh-ground cumin, chopped garlic, turmeric, and chopped cilantro during the last few minutes of cooking.

head, olive oil, salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/sauteed-cauliflower-387064 (may not work)