Sauteed Cauliflower

Directions

1. 1
   Remove the base of the stem of the cauliflower with a sharp knife.
2. 2
   From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
3. 3
   Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
4. 4
   Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
5. 5
   Fry the cauliflower until brown on the second side, adding more olive oil if needed.
6. 6
   At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
7. 7
   Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
8. 8
   Sprinkle with salt.
9. 9
   Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.