Fresh From Nancy's Garden

A Fun Place For Gardening Tips and Great Recipes

Braised Cauliflower…With A Kick


Oh I know what you’re thinking–give me more recipes like last week’s cake! But wait until you try this. It’s sweet, savory and a little salty and you’ll never know you’re eating something healthy, let alone cauliflower. Really!


I’m also excited that I can actually share something from my garden–it’s been a few weeks and you might recall from past posts I really battled growing cauliflower. Once again, a big thanks to Janine Robinson for her suggestion to tie the leaves. You can check out all of her other great tips and stories at www.lagunadirt.blogspot.com.



When to harvest, you wonder? You’ll know it’s ready when you see a beautiful white head of cauliflower…like this.

These are hard to grow, so don’t give up if you have trouble. Out of the six I planted in October, this was the only one that produced. But it was worth all the frustration!

Here’s my harvest. I was so happy.

There are so many things to do with cauliflower. They’re great raw with a creamy blue cheese dip, or you can steam the florets and mash them like potatoes, but braising them on the stove top is always my favorite. And it’s so quick and easy! 

INGREDIENTS
1 head cauliflower, cut into florets
4-5 TBS olive oil, more if needed
1/2 cup chicken broth
1/2 lemon
red pepper flakes
salt and pepper, to taste

Heat a heavy skillet on medium-high heat and add olive oil. Saute florets, turning frequently, until nicely browned, about 5-8 minutes. You might need to add a little more olive oil. 

I like to use my splatter shield so the stove doesn’t get too dirty. When nicely browned add 1/2 cup chicken broth, cover with a tight-fitting lid and reduce heat to low and simmer until cauliflower is fork-tender, about 15-20 minutes. If broth cooks off too quickly, add a little more.

When tender remover to a nice platter and squeeze juice of 1/2 lemon over florets and season with red pepper flakes, salt and black pepper.

Cauliflower cooked this way just might be a new veggie you add to your list of favorites.

It’s been an exciting week for me with many new readers. I think the Pineapple Upside Down cake had something to do with that. So here’s a big Laguna Beach welcome to: South Africa, Czech Republic, Japan, Indonesia and Mexico and a thank you to my earliest readers in Sweden, the UK, Netherlands and of course, Italy!

If you have any special requests or questions, just let me know. In the meantime–Enjoy!



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1 reply

  1. That one does look delicious. I think it would work well also done with brussels sprouts, which I shall try tomorrow. Thanks for the receipes! Doreen

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