Sautéed Cauliflower and Tomatoes
4 tsp(s), extra-virgin, divided
8 cup(s), fresh, florets
2 cup(s), halved
½ pinch, freshly ground
- In a large, deep, 30-cm (12-in) nonstick skillet, heat 10 ml (2 tsp) oil over medium-high heat. Add cauliflower; cover and cook, stirring occasionally and adding 5 to 10 ml (1 to 2 tsp) of water if needed, until cauliflower is golden in spots and almost tender, about 6 to 8 minutes.
- Add remaining 10 ml (2 tsp) oil, tomatoes, garlic, salt and pepper; cook, stirring, until tomatoes soften and cauliflower is tender, about 3 minutes. Yields about 250 ml (1 cup) per serving.