We’re big fans of brassicas here. (It’s cool, I’ve only recently learned that word myself.) As you can tell, we cook a lot of cabbage, brussels sprouts, broccoli, and cauliflower. Hey, the attractive nuisance loves him some cabbage-based veg, so who am I to deny him such pleasure?!
Here’s a great new way to prepare cauliflower from one of our new favorite cookbooks, Mesa Mexicana, by Mary Sue Milliken and Susan Feniger. I recommend cutting the florets relatively small (bite-sized) so they’ll brown quicker and more thoroughly.
Braised Cauliflower with Parsley and Lime (Mesa Mexicana)
Serves 4 to 6
- 2 tablespoons olive oil
- 2 pounds cauliflower, cut into florets
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 bunch Italian parsley, leaves only, chopped
- 1/4 cup freshly squeezed lime juice
Heat the olive oil in a medium skillet over high heat. Briefly saute the cauliflower with the salt and pepper just to coat with oil, then reduce the heat to medium-low. Continue cooking, tossing frequently and adding a few tablespoons of water at a time as necessary to avoid burning, until the cauliflower starts to soften and brown evenly, about 35 minutes. Remove from the heat, stir in the parsley and lime juice and serve.