There's a good chance that as a parent, you probably read "Little Pea" by Amy Krause Rosenthal. It's a fun story about a little pea who, like all peas, have to eat candy every day. And little pea has to eat five pieces of candy in order to have dessert - spinach. My family found the equivalent vegetable dish that is good enough to be eaten as a dessert - cauliflower.
Thanks to Michael Schlow, we discovered the tastiest cauliflower side dish that if wrapped in celaphane, could pass as candy. It's not a sweet dish, but is so good that if it came wrapped in candy wrapper, I'd have a stash of the stuff in my desk drawer.
Adapted from It's About Time: Great Recipes for Everyday Life by Michael Schlow.
INGREDIENTS
1-1/4 lb (575 g) cauliflower florets
(1 small head)
1 cup packed, thinly sliced red onion
1 tbsp butter
1 pickled red jalapeño, thinly sliced
3 tbsp fine, dry breadcrumbs
1/2 oz (15 g) freshly grated parmesan (about 1/3 cup, packed)
3 tbsp coarsely chopped flat-leaf parsley
2 tbsp lemon juice
(1 small head)
1 cup packed, thinly sliced red onion
1 tbsp butter
1 pickled red jalapeño, thinly sliced
3 tbsp fine, dry breadcrumbs
1/2 oz (15 g) freshly grated parmesan (about 1/3 cup, packed)
3 tbsp coarsely chopped flat-leaf parsley
2 tbsp lemon juice
DIRECTIONS
Heat 1/4 cup oil in large, wide pan on medium-high 1 minute. Add cauliflower. Cook without moving 1 to 2 minutes, until cauliflower begins to turn golden brown. Cook, stirring to brown all sides, until starting to soften, about 5 minutes. Stir in onion. Cook 2 minutes. Stir in butter, jalapeño, breadcrumbs, salt and pepper. Cook until tender but still crunchy, about 2 minutes. Remove from heat. Stir in cheese and 2 tablespoons parsley. Divide cauliflower mixture among 4 plates. Squeeze juice over top.
