Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Thursday, February 2, 2012

Cauliflower with Garlic, Coriander, Sea Salt and Olive Oil


My favorite way to cook cauliflower and/or broccoli is to roast it in the oven with lots of garlic, ground coriander, salt and olive oil.  Unfortunately, my oven is broken, so I decided to try using a skillet instead.  It turned out great!  So you can follow this recipe using a skillet, or you could change it by putting the ingredients on a cookie sheet in a 450 degree oven for about 20 minutes, tossing and checking throughout the time, and you will get a similar result.  

Serves 2

½ head cauliflower, broken into florets
1 TBS ground coriander
¼ tsp sea salt (I used Pele Red Hawaiian this time)
2 garlic cloves, pressed
3 TBS olive oil, plus additional 2 TBS for pan

Heat olive oil in large skillet (preferably cast iron) over medium heat.  Meanwhile, toss cauliflower together in bowl with coriander, sea salt, garlic cloves and 3 TBS olive oil; use hands to spread all ingredients over the cauliflower.  When olive oil in pan is hot, toss cauliflower, etc. into pan and sauté, stirring, until done.  A little brown is good.

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