Servings: 4 | Prep Time: 15 Min | Cook Time: 25-30 Min
INGREDIENTS
1 Medium Cauliflower
3 Scallions
3 tbs of Olive Oil
Pepper
1/4 Jalapeño
1 Garlic Clove
1/2 cup Water
DIRECTIONS
Grab that medium cauliflower (because small ones are just not worth the trouble). Chop it up and show em’ who’s boss.
Take those scallions and give them a good slicing. Make sure they’re in nice, neat pieces. This isn’t a chaotic mess.
In a pan heat up three tablespoons of olive oil (the liquid gold of the kitchen).
Add a dash of pepper unless you are feeling adventurous. Think of it as a delicate snowfall over a winter wonderland of cauliflower.
Add a quarter of a jalapeño. Or go big and have the fire extinguisher nearby.
Toss in some minced garlic (1 clove if you dare). Not only will it ward off vampires, but it’ll make your kitchen smell amazing.
Sauté cauliflower. Stir, toss… pretend Gordon Ramsay is watching.
Add half a cup of water. The cauliflower will get tender.
Keep it at medium heat. Not too hot, not too cold. We’re going for Goldilocks’ level of perfection here.
How to Know It’s Ready? The greens should not turn light green. If they do, you’ve gone too far, my friend. We want them to remain true green, like the Hulk. Strong, powerful, and not at all angry.
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