Cauliflower and Parsnip Hash Browns

• 1/2 head cauliflower
• 2 small parsnips, or 1 large parsnip
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 4 cloves garlic, coarsely chopped
• 1/4 teaspoon red pepper flakes

1. Slice the cauliflower lengthwise, about 1/8-inch thick.
2. Save the little cauliflower "crumbs".
3. Thinly slice the parsnips.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. When hot, but not smoking, add the cauliflower slices and parsnip slices, spreading out into a single layer, if possible.
6. Do not stir, but let the vegetables cook, undisturbed, until nicely browned on the bottom, about 3 minutes.
7. Add the salt, reserved cauliflower crumbs, garlic, and red pepper flakes, and give the vegetables a gentle stir.
8. Continue cooking, only stirring once or twice, until the vegetables are cooked through and nicely browned, about 5 minutes more.
9. Serve hot.

cauliflower, parsnips, extravirgin olive oil, kosher salt, garlic, red pepper

Taken from www.foodnetwork.com/recipes/cauliflower-and-parsnip-hash-browns.html (may not work)