I’m already thinking about the fall harvest, and I’m still planting! Cauliflower is always a challenge for me because I don’t usually fix it as a stand alone vegetable. However, this dish helps it shine on it’s own.
- Head of cauliflower, outer leaves removed
- Salt and pepper
- Smoked paprika
- Place whole head of cauliflower in a pot. Add an inch or so of water in the bottom. Cover and bring to a boil. Reduce to a simmer and cook just a little, not near fork tender. You want it done just enough where you can cut it without it crumbling. Remove from pan and cool. Then cut at least one inch thick slices through the whole head (like you would cut a round loaf of bread). They have to be thick enough to handle while you're sauteing it, so it won't fall apart.
- Melt a couple tablespoons of butter in a large skillet on medium heat.
- Lay cauliflower in pan, sprinkle with salt, pepper, and paprika. Brown, turn, season, and brown the other side. Add butter as needed.