At my house we're big fans of this vegetable whether it's in style or not. I often hear people say that cauliflower is bland. I totally disagree. As with most things it's all about how you make it. If cooked right cauliflower offers a sweet and nutty flavor.
To bring out that nutty taste I usually roast the cauliflower florets. However, the other night I just wasn't in the mood to do the "usual." Instead, I threw together a quick saute, letting the florets brown ever so slightly in olive oil and a touch of bacon fat. When tossed with fresh rosemary and some walnuts, a new side dish was welcomed to the dinner table.
Cauliflower with Walnuts and Rosemary
Serves 4 as a side dish
- 1 head cauliflower, cut into small florets
- 1/4 onion, diced
- 2 slices bacon, diced
- 1 garlic clove, minced
- 1 teaspoon fresh rosemary, chopped
- 1/4 cup toasted walnuts, chopped
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- In a large saute pan heat 2 tablespoons olive oil over medium high heat.
- Add the diced bacon and cook until crispy.
- Scoop out the cooked bacon pieces and set aside.
- Add the onion and garlic to the pan. Saute until translucent.
- Add the last tablespoon of olive oil and toss in the cauliflower florets.
- Season with crushed red pepper flakes, salt and pepper.
- Mix around the pan then cover and cook 10-15 minutes until the florets are fork tender.
- Sprinkle in the fresh rosemary and toasted walnuts.
- Mix around the pan and let it cook another 3-5 minutes.
- Serve family style or in individual bowls.
- No rosemary? Try thyme or sage.
- Make this vegetarian/vegan friendly by omitting the bacon and using a touch more olive oil.