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Cauliflower Skillet





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  • In a large skillet or sauté pan, parboil cauliflower in water with 1 tsp kosher salt for 3-5 minutes
  • Reserve about 1 cup of water from boiling cauliflower, then drain cauliflower in a collander
  • Let cool slightly before chopping into largish pieces (large bite sized)
  • Heat the same pan to medium and add olive oil
  • Break up sausage into the olive oil and cook until well browned and cooked through
  • Reduce heat to medium-low and add shallot and garlic - cook only about 30 seconds, stirring constantly
  • Add chopped tomatoes and 1/2 tsp kosher salt and stir to scrape up brown bits from bottom of pan
  • Add cauliflower and crushed pepper flakes
  • Stir and cook until tomatoes break down and release juice
  • Add half the basil and cook for 1-2 minutes
  • At this point, you can continue to cook until cauliflower is done to your taste, or cover and place in a very low oven (150-175º) until ready to eat

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