You Can Fry Anything

You can fry anything.

Well, almost anything.  I have started making fried cauliflower since we can’t eat potatoes anymore. (Or at least I can’t and I’m the cook.)  So finding stuff to have as side dishes is tricky.  We can’t have rice or corn either.  It keeps me hopping to find something to go with everything.  No mac n cheese or pasta of any kind.  However, I did just purchase a pasta machine and am working on a recipe for grain-free pasta.  I’ll let you know when it’s ready.

We eat a lot of sweet potatoes, green beans (for some reason they are not legumes or at least not bad legumes), broccoli, cabbage dishes, carrots, and stuff like that.  So finding interesting ways to make them so they don’t get boring is a challenge.

Also, keep in mind that I'm only cooking for two.  Most recipes feed four or more people and we would just have too many left overs.  Many of the recipes can’t just be cut in half because of the ingredients and how they work with each other.  So I’ve had to adjust to make many things for two instead of four.

This recipe is for two people, but if you have more people, you can just add more of everything (except olive oil—because you don’t need more)until you have enough to feed everyone. 

Even people who don’t like cauliflower, like this stuff.  It is that good.  It keeps in the fridge well overnight or even one more day.  After two days, the cauliflower starts to get soggy.  I have not tried to freeze this, but I’m afraid the cauliflower would disintegrate like it does in vegetable soup if you freeze it.

Anyway, today is John’s birthday and he requested this dish along with steak with mushrooms and onion.  So,here is the recipe for 

Fried Cauliflower

Equipment

10” skillet with lid

Spatula

Garlic Peeler (optional)

Ingredients

2 Tablespoons Olive Oil

1/2 Head Cauliflower florets - sliced - I slice them about 1/2 inch thick

5 or 6 cloves fresh garlic - sliced - You can used minced, but we like to stab the pieces with our forks and just eat them.  Especially if they get really crispy.

2 Tablespoons pine nuts (pignolis)

Salt & Pepper

Directions

Heat a 10” skillet with 2 Tablespoons of olive oil spread evenly over the bottom.

Place cauliflower slices in one layer in the heated skillet

Fry the cauliflower for 5 minutes with the lid on.

Sprinkle the garlic pieces and pine nuts around over the cauliflower

Stir and cook another 5 minutes or so until the cauliflower is tender. Turning occasionally.

The pine nuts and garlics will get really brown and sort of crispy.

Sprinkle with salt and pepper to taste before serving.

Makes two hearty servings.