This is a yummy recipe from Chef Domenica Catteli's cookbook, mom-a-licious. I visited her restraunt in Cloverdale a few weeks ago (incredible by the way) and her aunt that works there told me to try this recipe using cauliflower, yum! Its a different way to cook it and super awesome. If your not into spice hold out on the red chili flakes.
Not Your Mama's Cauliflower/Brussel Sprouts
2 cups brussels sprouts, or cauliflower
2 Tblsp extra virgin olive oil
1 shallot, finely minced (or 1/4 medium onion)
1/2 tsp dreid red chili flakes
2 cloves garlic, minced
1 Tblsp fresh thyme (or rosemary, or a combination), minced
2 Tblsp water
pinch of salt and pepper
Cut the tough bottom off the sprout (or cauliflower), then cut in half lengthwise. Remove outer leaves of brussel sprouts if damaged.
Pour enough extra virgin olive oil in bottom of a skillet to coat it. Turn on medium high heat. Add shallot and chili flakes, saute until soft, about 2 minutes. Add garlic. Add spourts and half the thyme and cook until they start to brown, turning occasionally, about 10 minutes. If the sprouts seem to be sticking to the pan and getting a bit dry, add a couple tablespoons of water to loosen them up. Sprinkle with remaining thyme, salt to taste and serve. EnJOY!
