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Cauliflower au Kayotic
I did something weird. Well, weird is a pretty big word. It’s more that I took a slightly different approach when cooking cauliflower the other day.
Cauliflower is one of those veggies I like but don’t always know what to do with. Yeah, pour some cheese sauce on top and its tasty alright, but face it; it gets old really fast. I’ve made several good tasting casseroles using cauliflower (like this one), but I needed this to be a stand-alone dish.
I think I came up with something. No, wait… strike that: I know I came up with something. This was so good in all its simplicity. It calls for basic ingredients that I’m sure you all have on hand in your pantry.
Ingredients:
1 head cauliflower
1 tomato
3 tbsp oil
1 tsp Italian seasoning
1/2 tsp dried basil
1 garlic clove
salt & pepper
Directions:
Clean up the cauliflower, cut it into florets and parboil it for 6 minutes in lightly salted water.
Drain it well. Pat it dry, if you will, but make sure it’s dry as a cork before we’ll sauté it.
You can grate it by hand but I prefer using my food processor for a job like this. Mix the garlic, oil and spices and blitz until you have a fragrant oil.
Heat the oil in a skillet with a thick bottom.
Add the cauliflower florets and season with a pinch of salt and freshly cracked black pepper. Cook the florets for a few minutes.
Finely slice the tomato. The tomato adds a lovely tang.
Flip the florets over after a few minutes and continue to cook (and flip) them until they’re brown enough to your liking.
I just want them to have a bit of a tan and crunch. Nothing burnt.
Top the cauliflower with the tomato slices.
Grate a good amount of Parmesan all over. No set amount, just go with your gut.
Place the skillet under a hot broiler until the cheese has melted and turned slightly brown.
This was seven kind of delicious.
Serving tip:
Yummy with some Pesto Baked Potatoes!
| Lemon Green Beans | |
| Ingredients |
1 tomato 3 tbsp oil 1 tsp Italian seasoning 1/2 tsp dried basil 1 garlic clove salt & pepper |
| Directions |
In a food processor you combine the garlic, oil, and spices and blitz. Thinly slice the tomato. Heat the oil in a skillet with a thick bottom. Place the florets in the oil, season them with salt and pepper and bake them on all sides until brown enough to your liking. Top the cauliflower with the tomato slices and grate as much parmesan on top as you like. Place them underneath a hot broiler until the cheese has malted and turned slightly brown. |
| Meal type: | side dish |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
21 Comments »
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Dat ziet er heerlijk uit zeg, ik kook bloemkool normaal heb het nog nooit gebakken..
Looks great, as usual. Thanks for sharing!
I can really smell it! Looks delicious and mouthwatering
My mother makes a simpler version of this by placing cauliflower in baking dish with potatoes. Chicken/vege stock, sliced tomatoes and wham! This is the lighter version – sometimes she gives the cauli a quick fry with makes it tastier but not as healthy
Looks easy and delicious! (My two favorite things in a recipe.)
Yummy :) I love cauliflower. Love the addition of a tomato too.
Looks yummy! I like steaming it and throwing shredded old cheddar on it and sprinkling tex mex seasoning on top. (chili powder, garlic, oregeno, pepper.) Or making it into soup! :)
Weird question, but is that a placemat or napkins under the plate in the last picture? I really love the Dutch pattern…where did you buy it?
My family hates cauliflower but this recipe will help big time. With all the extra seasoning and cheese they’ll love it. Wonderful blog!
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Well you didn’t go for the cheese sauce, but you didn’t skip the cheese either, a girl after my own heart! I’ve never thought of putting tomato and cauliflower together…brilliant…love it!
This is perfect! I was going to make some sort of cauliflower casserole tonight, and now this is it!
I havent eaten cauliflower in over 30 years and have certainly never made it myself, but this recipe intrigued me enough to try it out. My florets werent as pretty as yours ( i guess cutting a cauliflwer up takes some practice!) but I followed the recipe as is stated and boy oh boy was it deicious.
thanks for nice easy recipe
oh my gosh, i think my toddler would actually try this, thank you!! btw – you’re pictures are amazing. loving clicking through your site!
This looks delicious!! Really nice blog, have just discovered it :)
Greetings from Stockholm.
Lovely use of cauliflower! I also never know what to do with it…
My favorite way to eat cauliflower is roasted (especially roasted with tomatoes and curry powder), but I’ve got to try this way. Looks quite tasty!
I’ve done a lot of things with cauliflower, but never this! Looks fantastic.
This looks like our dinner tonight! I’m gonna wash the cauliflower… :)
I am a big cauliflower fan, and my fave is roasted. Toss with olive oil, s&p, roast for 15min @400f. Add chopped fresh herbs, minced garlic, and pine nuts, put back in oven for another 5min. Toss with generouse amount of freshly squeezed lemon juice and permegianno regiano. Simple, clean and super tasty!
HI, when I printed the recipe it came out for Lemon Green beans- twice! Is just the title incorrect? The tomatoes look like shrimp! I may add some!
Quite a delicious idea. We replaced the parmesan with a hard, raw goat cheese. Delicious!