This recipe was born out of a pure need to get dinner on the table quickly. I love cauliflower and on a normal day I would slice it and place it in the oven to cook, but time didn’t allow for me to do so recently. Page was hungry and I did not have 20 minutes to spare. The great thing about being rushed to get dinner on the table–yes there is a great thing about it–is that you need to keep it simple. This recipe is exactly that–simple– it contains less than 5 ingredients and the best part? It only took 10 minutes!
2 cups of sliced cauliflower
2 cloves of garlic (smashed)
2 tablespoons of oil ( grape seed, or olive oil)
1 tablespoon of butter
5-6 sprigs of thyme
sea salt and black pepper to taste
Directions: Heat a cast iron skillet until it smokes. Add in the 2 tablespoons of oil. Add the cauliflower, and allow to cook for 5 minutes undisturbed.
Add the butter, thyme and garlic, take care when adding the thyme, the water in the thyme will cause the oil to pop.
Allow to cook for another 5 minutes. Once the cauliflower has browned and taken on some color,
Transfer it to a serving platter, season with salt and pepper, serve and enjoy!