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Pan-roasted Cauliflower Recipe

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This recipe for Pan-roasted Cauliflower is from The Tesauro Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head of cauliflower(about 1 1/2 lbs.)
2 T peanut oil
2 garlic cloves ,chopped
Kosher salt and freshly ground black pepper
2-4 sprigs fresh thyme
2 T unsalted butter
Directions:
Directions:
Trim the cauliflowers into small 1 1/2 inch florets. Reserve the trimmings to make cauliflower puree at a later time.
Place the oil in a large skillet,heat over medium heat.Add the florets, garlic,salt and pepper and. thyme. Cook the cauliflower until the florets begin to color, about 7 minutes. Roll the cauliflower in the pan and add the butter. Continue cooking until the cauliflower is just tender and golden, about 5 minutes more. Drain on paper towels,then serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 minutes to make -- 12 minutes to cook
Personal Notes:
Personal Notes:
Just a great way to change the look, taste and color of a vegetable, so that your family or guests won't even realize they are eating a vegetable. Per serving -- 80 calories; 7g fat;5g carbs;5mg cholesterol;65mg sodium;2g protein;2g fiber

 

 

 

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