Quick Roman Cauliflower Saute

 Is it crazy that I completely stopped using Canola oil when I realized that there is no such thing as a canola plant?   (Canola = Canadian Oil Low Acid…it’s a marketing thing)  And it’s a long story that you can read about  online, but basically canola comes from a rapeseed plant that has to be bred to be lower in erucic acid so that it is safe to consume.  I’ve listened to both sides of the Canola oil argument and while I don’t believe that it is outrageously bad for you, I still haven’t gone back to it.  I like to know what I’m eating.

And I liked something, a concept, that I read in Eating Well this month.  Andrew Wilder says foods he eats have to pass the “kitchen test”, meaning that they could have been made in his own kitchen.  Not that they have to have been made in his kitchen, just that they could have been.  Simple, fresh foods that are what they say they are.

Just like this wonderfully easy and very tasty cauliflower dish from Brassicas, Cooking the World’s Healthiest Vegetables,  by Laura B. Russell.

Quick Roman Cauliflower Saute

Serves 4


  • 3 tablespoons olive oil
  • 1 Medium cauliflower (cored and cut into small bite-sized pieces)
  • 3 cloves garlic (minced)
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons Parmesan cheese (grated)


1. In a large skillet, heat the oil over medium hight heat. Add the cauliflower, keeping it in one layer as much as possible. You may need to cook in two batches. Cook, stirring for about 5 minutes until florets start to brown.
2. Stir in the garlic and the salt and continue cooking until cauliflower is tender yet retains a nice bite. (If you prefer soft cauliflower you can cover the skillet and steam it for a minute or two at this point.)
3. Stir in the pepper and the Parmesan and toss to combine. Serve hot or at room temperature.


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