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serves two as a meal, four as a side
1. Heat all but one tablespoon of the olive oil in a large cast iron, or otherwise heavy-bottomed, skillet over medium heat. Add the sliced garlic and saffron threads, turn the slices to coat with olive oil, and turn heat to low. Add a pinch of sea salt. Cook, nudging occasionally, for 20 – 25 minutes. Remove garlic from the skillet and set aside.
2. Turn heat up to medium-high, add the remaining olive oil, the florets, paprika, pepper, and a good-sized pinch or two of salt. Turn to coat the cauliflower, and cook until the edges have browned, and then flip. Cook for a total of about 10 minutes, until cauliflower is nicely browned and tender. When you approach the end of the cook time, add the rice wine vinegar and the cooked garlic. Toss gently, cook for a couple minutes longer, plate, and serve over quinoa.
(recipe inspired by brooklynsupper.net)
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