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