SERVES 4
TOTAL TIME: 30 minutes
For the best texture and flavor, make sure to brown the cauliflower well in step 1. Either a traditional or a nonstick 12-inch skillet will work for this recipe.
|
3 |
tablespoons plus 1 teaspoon olive oil |
|
3 |
garlic cloves, minced |
|
⅛ |
teaspoon red pepper flakes |
|
1 |
pound cauliflower florets, cut into 1-inch pieces |
|
Salt and pepper |
|
|
⅓ |
cup dry white wine |
|
⅓ |
cup low-sodium chicken broth |
|
2 |
tablespoons minced fresh parsley |
1. Combine 1 teaspoon oil, garlic, and pepper flakes in bowl. Heat remaining 3 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add cauliflower and ¼ teaspoon salt and cook, stirring occasionally, until golden, 7 to 9 minutes.
2. Clear center of pan, add garlic mixture, and cook, mashing garlic into skillet, until fragrant, about 30 seconds. Stir garlic mixture into cauliflower. Add wine and broth, cover, and cook until cauliflower is crisp-tender, 4 to 5 minutes. Off heat, stir in parsley and season with salt and pepper to taste. Serve.