Last week we made a tasty side dish with our garden and CSA goodies. Rick thought it was good enough for me to share.
Pan Roasted Cauliflower with Cannellini Beans and Kale
2 TBS butter
1 TBS olive oil
1 head cauliflower, trimmed and cut into bite size florets
coarse salt and red pepper flakes
1 bunch of kale leaves from the garden, tough stems trimmed, washed, dried, and cut or torn into pieces
2 large cloves of garlic, minced
1 can cannellini beans, drained and rinsed
In a 12 inch skillet, heat butter and olive oil over medium-high heat. Add cauliflower to pan and season with red pepper flakes and salt to taste. Let the cauliflower brown well before turning and continuing to “toast” on all sides. When the cauliflower is getting nicely browned, add water to the pan and scrape up any browned bits. Add kale, cover the pan with a lid and let cauliflower steam until most of the water is absorbed or evaporated, about 5 minutes. Remove cover and stir in garlic and beans. Stir until beans are heated through and the rest garlic is fragrant. Serve topped with grated parmesan cheese.
I wish I had gotten a picture, but it was so good that we ate it before I could grab the camera. Let me know if you give it a try and you like it.