Vegetable versatility is always a great little jewel in the kitchen. Here's a quick way with the old friend cauliflower that changes things up – a stir-fry ready in minutes for a quick, healthy side dish. Stir-fried Cauliflower, another little jewel from the collection.
Serves 4 -6
1 medium head cauliflower
3 tablespoons grapeseed oil
1/2 cup chopped green onion
1 tablespoon fresh dill, chopped
Salt and freshly ground black pepper
Remove the core from the cauliflower. Wash and thoroughly dry the florets. Roughly chop the florets, then place in the food processor (it may require two batches) and pulse until the cauliflower is evenly chopped, about the side of large-grained rice. Place in a bowl and remove any of the larger pieces. You can return any larger pieces to the food processor and pulse until fine.
Heat the oil over a medium-high heat in a large skillet. When the oil is hot, add the chopped cauliflower, quickly stirring as it begins to fry. Continue to stir-fry for about 2-3 minutes until it begins to soften and brown. Add the green onion, stir; reduce heat slightly and cover and cook for about 2-3 minutes, or until the cauliflower is soft and tender.
Place in a large serving bowl and sprinkle with fresh dill, salt and freshly ground pepper. Serve immediately.
COOK'S NOTES: Be sure the cauliflower is as dry as possible before placing in the food processor. Use an oil with a high smoke point, such as grapeseed, safflower or canola oil. Adjust the amount of oil as necessary, as heads of cauliflower vary in size.