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1
Clean the leaves from: 1 large head or 2 small heads cauliflower.
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2
Remove the base of the stem with a small, sharp knife.
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3
From the top down, cut the cauliflower into 1/4-inch slices.
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4
(If the cauliflower is large, cut in half for easier slicing.)
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5
Heat in a heavy-bottomed pan over medium-high heat: 2 tablespoons olive oil.
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6
Once the oil is hot, but not smoking, add the cauliflower with: Salt.
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7
Let the cauliflower sit until it starts to brown a bit before stirring or tossing.
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8
Cook, continuing to stir or toss until the cauliflower is tender, about 7 minutes total.
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9
Dont worry if the cauliflower starts to break up; that is part of the charm of the dish.
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10
Taste for salt and add more if needed.
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11
Finish with a drizzle of: Extra-virgin olive oil.
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12
When the cauliflower is a minute or so from being done, add a couple of chopped garlic cloves and 1 tablespoon chopped parsley.
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13
Garnish with a handful of Toasted Breadcrumbs (page 63).
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14
A classic Italian dish adds the parsley and garlic along with chopped salt-cured anchovies and capers, hot chile flakes, and coarsely chopped olives.
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15
This is delicious on pasta.
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16
Sprinkle with fresh-ground cumin, chopped garlic, turmeric, and chopped cilantro during the last few minutes of cooking.
