Friday, December 16, 2011

Cauliflower - Finishing Up the Holiday Sides

This is the last of the healthier (and good) holiday sides.  They started the week after halloween with that infamous green bean casserole.  I hope that you have gotten a chance to try a few of the holiday sides that have been offered in this blog.  As always, it has been fun to put these posts together.  At this time of overeating, it's nice to have some healthier options.

This last post is for browned then braised cauliflower.  I found the recipe quite intriguing.  I had never browned and then braised anything.

It's the holiday season and you don't have a lot of time for extra reading, so I'll get to the recipe.

Browned then Braised Cauliflower

Serves 4.

4 teaspoons olive oil
1 head cauliflower, about 2 pounds
3 garlic cloves, minced
teaspoon red pepper flakes
½ cup reduced sodium chicken broth
Salt and pepper, to taste
¼ cup freshly grated Parmesan cheese
2 Tablespoons minced fresh parsley

1.  Separate flowerets from the head.  Cut larger pieces into quarters.  You should have about 6 cups.

2.  Heat 1 tablespoon of the oil in a 12-inch nonstick skillet.  Add cauliflower and cook, stirring occasionally, until flowerets are golden brown, about 7 to 9 minutes.

3.  Clear the center of the skillet.  Add 1 teaspoon of the oil, garlic and red pepper flakes.  Cook for about 30 seconds, until the garlic becomes fragrant.  Stir into the cauliflower.

4.  Add chicken broth, salt and pepper.  Cover and cook until cauliflower is crisp-tender, about 4 to 5 minutes.  Uncover and cook until liquid is almost evaporated.

5.  Remove from heat and stir in cheese and parsley.  Season with salt and pepper.

Source:  The America's Test Kitchen Healthy Family Cookbook

Enjoy and Have a Great Holiday Season!

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