@feedtheswimmers

Pan Seared Cauliflower. I few simple ingredients elevate this beyond your expectations. Ideal to make a few hours ahead when needed and great for picnics as room temp is equally as wonderful as fresh from the pan. It’s also really delicious, with extra tahini dressing, as a vegetarian sandwich. Be generous with the olive oil, allow the cauliflower to cook undisturbed for the first 5-7 minutes to allow edges to caramelize and crisp. In this batch I added Calabrian chili pepper, torn buttery castelvetrano olives, capers, currants, fish sauce and sliced almonds. I always add parsley. I also drizzled on some tahini dressing. When your cauliflower is fresh, add the leaves as they cook up sweet and tender. And, those little bits that go flying off as you cut into the head? Toss half in the pan with all to brown and crisp, and reserve the other half to sprinkle on top of the final dish, raw, for texture and color. Think sprinkles. I think I squeezed in all details. Any questions, feel free to do me. No recipe needed. #f52community #cauliflower #howisummer #eatingwelleats #foodandwine