For the past several weeks, this farm stand near us has had signs every 8 feet or so leading up to it from both directions, that say: ‘Gorgeous’ … ‘Spectacular’ … ‘Cauliflower’. Who can resist such advertising? Not me. Especially when I haven’t been able to make this fantastic dish since last year, and the brussels sprouts in our garden are just beginning to look perfect for picking.101 Cookbooks 20 brussels sprouts 1 small to medium head of cauliflower 1 Tablespoon olive oil 1/2 teaspoon sea salt fresh ground pepper to taste 1/3 to 1/2 cup parmesan cheese
- Cut the stem end off the brussels sprouts and remove the outer leaves, then slice in half or into quarters depending on size, and place in a large colander. Cut cauliflower into bite size florets and place in colander as well. You want all the brussels sprouts and cauliflower florets to be similar in size. Rinse well and let drain.
- In a large fry pan or wok, heat oil over medium-high heat, add the brussels sprouts and cauliflower, salt and pepper, and sauté, tossing only every 3 to 5 minutes, so that they just begin to turn golden brown and carmalize where they touch the pan.
- Cook until tender, but still crisp, about 15 minutes.
- While hot, transfer to a large bowl and toss with parmesan and pepper. Serve warm.
Makes 6 to 8 servings.