Serves 4
So simple, so good. One of my faves. It is a healthy snack—at room temperature—or a light vegetarian lunch with a green salad. It also goes with chicken, fish, and beef.
¼ cup canola oil
1 head cauliflower, cut into florets (about 4 cups), blanched and shocked (see here)
¼ cup extra virgin olive oil
8 cloves garlic, thinly sliced
¼ teaspoon chile flakes, optional
Kosher salt
Fresh ground black pepper
1½ cups English peas, thawed if frozen
8 mint leaves, rough chopped
Juice of 1 lemon
6 tablespoons Garlic Puree (here)
Heat the canola oil in a large skillet over medium heat. Add the cauliflower and sear the florets, turning occasionally, until they are golden in places. Add the olive oil along with the garlic and chile flakes, if using, and season with salt and pepper. Sauté until the garlic is golden and fragrant. Add the peas and mint and toss to coat with the oil. Sauté for a few seconds, just until the mint is fragrant. Add the lemon juice and ½ cup water and cook until the liquid is slightly reduced. Stir in the garlic puree and cook, tossing, just until the vegetables are coated. Serve warm.
VARIATION: WITH ROASTED SALMON
High-heat roasting allows you to sear the outside of salmon and quickly develop an amazingly crispy crust. Thoroughly pat dry four 5-ounce salmon fillets, season with salt and pepper, place skin side down in a roasting pan slicked with canola oil, and roast in a 500°F oven for 10 minutes. Divide the cauliflower among four dinner plates and arrange a fillet over it. Drizzle some Ladolemono (here) over the fish and serve warm.