Cauliflower has been all the rage for people wanting to limit carbs, it is the go to substitution but for me it's an important vegetable to eat often, regardless of the latest diet ideas. Raw, yup love it raw but cooked is iffy for me, it gets too soft and isn't as flavorful when cooked.
Cauliflower is a cruciferous vegetable which means it is a super healthy all natural food - simply stated eh!
One of the best websites for information regarding those good for you veggies is WHFoods, according to them cauliflower helps with detox, is full of antioxidants, anti-inflammatory, provides cardiovascular support and aids the digestion system - all excellent reasons to eat cauliflower. There is mention of cauliflower being researched in regards to it aiding those with inflammation related health problems - it will be interesting to see what the results are.
Flavor yup, yup this way of making cauliflower gives it lots of flavor and while you'd think that the amount of garlic called for might seem like too much and you might worry that it tastes burnt, don't worry - just try it one time - even the non eaters will enjoy this, they've told me so!
Pan Roasted Cauliflower & Garlic with Pork
A nice option with this is you can make a full meal out of this by adding in pork or you can serve this as a side dish.
1 head cauiflower, washed, cut up into bigger bite size pieces, drain on a towel
6 cloves garlic, chopped
1 pound pork loin, cubed
salt and pepper
Heat your skillet on low with 3 Tablespoons olive oil while you prepare everything else, as your almost ready to start cooking you will turn the skillet up to medium high heat and let it get hot.
*Don't walk away and keep your children and pets out of the kitchen while you are cooking, it can over heat unattended and while cooking splattering of oil can occur.
Place the cauliflower in a bowl to aid in transferring it to the skillet. Salt and pepper the cauliflower, use about 1/2 teaspoon salt and a good couple of dashes of pepper - fresh ground is better.
Lightly salt and pepper the cubed pork and place in a bowl.
Very quickly and carefully pour the cauliflower into the skillet, spreading it out evenly with a long handled spoon. If you think your pan is cooling off, turn the heat up because you want this to cook fast and hot, the cauliflower it to brown mostly and only cook slightly. Turn the cauliflower often so it is browned on all sides as evenly as possible without over cooking - just as the cauliflower is about to be done add in the garlic.
Stir the garlic in, yes it will smell burnt real quick like and that is alright - you are not burning it but browning
it quickly. Keep stirring so the garlic isn't burning but as soon as it is evenly browned remove the cauliflower/garlic to a serving bowl.
Put your skillet back on the burner over medium heat and let it warm up before you start cooking the pork.
If the skillet is dry add a tablespoon of olive oil, add in the cubed pork. After a few minutes start turning the pork, if it's sticking to the skillet wait a moment for it to form a skin and then it should turn easily - make sure your skillet isn't dry, add another tablespoon of olive oil if needed. Stir the pork so that all sides evenly brown the pork should take around 5 minutes to cook on medium heat.
Put the pork in the serving bowl with the garlic and cauliflower folding it together.
Serve as a meal by itself or for the person that likes carbs, serve over mashed potatoes - yes a white on white meal! If you need color sprinkle on some fresh parsley, which only makes me laugh because we don't care how plain looking this meal is because we enjoy it!
Wash and chop one head of cauliflower, dry on toweling -
You don't want any moisture left because you want to limit
the splattering when you add it to the pan.
Chop up that garlic.
Cubed pork loin.
It might be bland colors on bland colors but it is a meal by itself.
I will admit we even served this with a starch bland colored dish, ahem
wait you know what I'm going to say don't you?
There ya go and I hope you enjoy!