Sauteed Cauliflower

This was a simple and elegant side dish. It's fun trying out new recipes, especially when they taste just as good as you had anticipated. The recipe comes from this blog which highlights mostly seasonal, fresh and healthy cooking. I have bookmarked many of her recipes and plan on making several of them in the upcoming weeks - so stay tuned ^_^

Simple Cauliflower Recipe
2 Servings

2 - 3 heads of small cauliflower (or 1/2 head large)
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
freshly grated Parmesan (omit if putting it in curry)
a bit of flaky sea salt

To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees - and by tiny, I mean most florets aren't much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.
Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic and some curry powder
Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese. Serve immediately

**You can alternate this recipe several ways as well by adding in different spices such as curry powder, garam masala, or making them spicy with some red pepper flakes.