Sauteed Cauliflower

Directions

1. 1
   Clean the leaves from: 1 large head or 2 small heads cauliflower.
2. 2
   Remove the base of the stem with a small, sharp knife.
3. 3
   From the top down, cut the cauliflower into 1/4-inch slices.
4. 4
   (If the cauliflower is large, cut in half for easier slicing.)
5. 5
   Heat in a heavy-bottomed pan over medium-high heat: 2 tablespoons olive oil.
6. 6
   Once the oil is hot, but not smoking, add the cauliflower with: Salt.
7. 7
   Let the cauliflower sit until it starts to brown a bit before stirring or tossing.
8. 8
   Cook, continuing to stir or toss until the cauliflower is tender, about 7 minutes total.
9. 9
   Dont worry if the cauliflower starts to break up; that is part of the charm of the dish.
10. 10
    Taste for salt and add more if needed.
11. 11
    Finish with a drizzle of: Extra-virgin olive oil.
12. 12
    When the cauliflower is a minute or so from being done, add a couple of chopped garlic cloves and 1 tablespoon chopped parsley.
13. 13
    Garnish with a handful of Toasted Breadcrumbs (page 63).
14. 14
    A classic Italian dish adds the parsley and garlic along with chopped salt-cured anchovies and capers, hot chile flakes, and coarsely chopped olives.
15. 15
    This is delicious on pasta.
16. 16
    Sprinkle with fresh-ground cumin, chopped garlic, turmeric, and chopped cilantro during the last few minutes of cooking.