Spicy Sauteed Cauliflower
serves 2-4
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1 large head cauliflower, cut into bite-size pieces
3 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 cup low-sodium chicken broth
prep: 10 minutes
total: 20 minutes
large sauté pan
1. Rinse and dry the cauliflower. Cut the head in half through the core. Cut each half in half again through the core. Cut out and discard the cores. Cut the florets into bite-size pieces.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the red pepper flakes and stir for 1 minute.
3. Add the cauliflower and season it with the salt. Cook, leaving the cauliflower alone, until it browns in spots, 2-4 minutes.
4. Add the chicken broth (be careful of splattering), stir and then cover. Cook, stirring once or twice, until the cauliflower is tender but not falling apart, another 3-5 minutes.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the red pepper flakes and stir for 1 minute.
3. Add the cauliflower and season it with the salt. Cook, leaving the cauliflower alone, until it browns in spots, 2-4 minutes.
4. Add the chicken broth (be careful of splattering), stir and then cover. Cook, stirring once or twice, until the cauliflower is tender but not falling apart, another 3-5 minutes.
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