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Saturday, May 12, 2012

Carmelized Cauliflower

This recipe was inspred by a dish my friend Linda and I had at Communal in provo. It was simple and delicious. We both loved it. Here's my knock off version for you to enjoy.

Saute'd Carmelized Cauliflower

1 head Cauliflower - cut into bite sized pieces
1/2 Lg. sweet (vidalia) Onion - finely chopped
2 Lg. Cloves Garlic - minced
1/2 - 3/4 Cup Chicken Stock - use as needed
Grapeseed oil
golden raisens (1/4 cup)
(optional) 1 pad butter

1. in a saute' pan - coat the bottom of your pan in a thin skimming of oil. Add your onions and let them heat through on med. heat.

2. Once translucent add in your cauliflower and just enough Ch. Stock to steam. mince your garlic and add in. As toss in your butter, if you are going to use any. cover pan with a lid to steam your cauliflower.

3. When florets are fork tender - remove and serve warm.

This recipe is one that cooks low and give yourself about 25 minutes just for the cooking process.

My in-laws loved this and even my kids were asking for seconds. Super tasty!
I did not need salt for this recipe because the stock had some n it, but a fine white pepper is a nice addition.

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