FRIED CAULIFLOWER

FRIED CAULIFLOWER

 

FRIED CAULIFLOWER

I make cauliflower a couple of times a week, so it really is a staple vegetable in my kitchen. We weren't always such fans of this crunchy little head, until I've made this recipe... and now my kids are so used to eating cauliflower, they have no problem eating it raw or boiled. Cauliflower comes from the same cruciferous family as broccoli, and just like broccoli it does not need a long time to cook. Otherwise you'll be left with a mushy unappealing mess on your hands (and broccoli can even start to smell when overcooked). Sounds like a not-so-yummy-cooking-disaster, doesn't it?
This recipe is great because there's absolutely no need to preboil cauliflower to soften, no deep frying or flour coating to make it taste amazing. Just simple pan caramelized cauliflower dressed with a little salt and pepper and mixed with garlic. The only thing you have to worry about in this recipe is stirring. You can garnish the dish with chopped dill or chives or eat it straight from the pan. Perfect every time!
Cauliflower is rich in vitamins C, B6, K, high in fiber, has an impeccable sulforaphane profile and is a great low-carb alternative to potato, rice or pasta. Fresh cauliflower has more protein as well as different types of antioxidants such as quercetin. Cooked cauliflower has more indole levels vs raw cauliflower that has the most antioxidants overall.
It stores well refrigerated in a sealed container for up to 4-5 days.
Enjoy!
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Course Side Dish
Servings 4 people
Calories 122 kcal

Ingredients
  

  • 1 large cauliflower
  • 2 tbsp avocado oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup water
  • 6 cloves garlic peeled and halved
  • 1 tbsp chopped dill optional

Instructions
 

  • Wash and dry cauliflower and remove any discolored pieces on the head of the vegetable. Separate the cauliflower into florets and the edible white flesh "the curd", cut the larger florets and flesh in half.
  • In a medium pot or deep frying pan, add the cauliflower and avocado oil and fry over high medium heat, stirring frequently to prevent burning.
  • When the cauliflower is golden brown, add garlic, season with salt and pepper and stir carefully. Add water, cover with the lid and let it cook to desired softness, about 3 minutes.
  • (Optional) Garnish with chopped dill or chives.
  • Remove from heat and serve immediately.

Notes

Nutrition

Serving: 1servingCalories: 122kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 355mgPotassium: 650mgFiber: 4gSugar: 4gVitamin A: 9IUVitamin C: 103mgCalcium: 56mgIron: 1mg
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