You may also like
Categories:Viewed: 51 - Published at: 5 years ago
Ingredients
- 1/2 head cauliflower
- 2 small parsnips, or 1 large parsnip
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 4 cloves garlic, coarsely chopped
- 1/4 teaspoon red pepper flakes
Method
- Slice the cauliflower lengthwise, about 1/8-inch thick.
- Save the little cauliflower "crumbs".
- Thinly slice the parsnips.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- When hot, but not smoking, add the cauliflower slices and parsnip slices, spreading out into a single layer, if possible.
- Do not stir, but let the vegetables cook, undisturbed, until nicely browned on the bottom, about 3 minutes.
- Add the salt, reserved cauliflower crumbs, garlic, and red pepper flakes, and give the vegetables a gentle stir.
- Continue cooking, only stirring once or twice, until the vegetables are cooked through and nicely browned, about 5 minutes more.
- Serve hot.
