Fried Cauliflower

     Thorough browning gives cauliflower an intense, lively flavor—with no need to resort to adding butter, cream or other common allergens. To get it to cook through, you need to cut it into small enough pieces.

1 cauliflower cut into small florets and fried

     3 Tb. olive or other oil (See Oil in the Glossary)

     salt (See Salt in the Glossary)

     1 large cauliflower, cut into small florets

     3-4 cloves garlic, chopped very fine

     small handful of chopped dill or parsley leaves (See Produce in the 

          Glossary)

     Cut the cauliflower up into very small florets.  Heat the olive oil with 1/2 tsp. salt to medium heat in a very wide skillet. Add the cauliflower and stir it around so that all the pieces are coated with the oil.  Cook for several minutes, stirring very frequently, until the cauliflower pieces turn golden brown and become somewhat tender.  Add the garlic and cook for one more minute, stirring constantly.  Remove from heat. Adjust salt and stir in the parsley or dill.