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Sauteed Cauliflower

From The Art of Simple Food, by Alice Waters

4 servings

This is tasty as a side vegetable or served as a pasta sauce, tossed with large noodles.

Clean the leaves from:

1 large head or 2 small heads of cauliflower

Remove the base of the stem with a small, sharp knife. From the top down, cut the cauliflower into 1/4-inch slices. (If the cauliflower is large, cut in half for easier slicing.)

Heat in a heavy-bottomed pan over medium-high heat:

2 tablespoons olive oil

Once the oil is hot, but not smoking, add the cauliflower with:


Let the cauliflower sit until it starts to brown a bit before stirring or tossing. Cook, continuing to stir or toss until the cauliflower is tender, about 7 minutes total. Don't worry if the cauliflower starts to break up; that is part of the charm of the dish. Taste for salt and add more if needed. Finish with a drizzle of:

Extra-virgin olive oil


When the cauliflower is a minute or so from being done, add a couple of chopped garlic cloves and 1 tablespoon chopped parsley.

Garnish with a handful of Toasted Breadcrumbs (page 63).

A classic Italian dish adds the parsley and garlic along with chopped salt-cured anchovies and capers, hot chile flakes, and coarsely chopped olives. This is delicious on pasta.

Sprinkle with fresh-ground cumin, chopped garlic, turmeric, and chopped cilantro during the last few minutes of cooking.

From The Art of Simple Food, by Alice Waters. Copyright (c) 2007 by Alice Waters. Published by Clarkson Potter. Reprinted with permission.

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