Wednesday, May 28, 2008


This is one of my go to recipes because it's so easy and so good. You can make it with broccoli or cauliflower or both together. For the peas, you can use snap peas, snow peas or regular garden peas out of the shell. Onions, scallions or shallots can be used in addition to the garlic. And just salt and pepper is enough to bring out the flavors of the veggies. Nothing else is needed. And the leftovers are great cold by themselves or in a salad.

Garlicky Cauliflower and Snap Peas
Ratiing: 9 out of 10
About 2 cups cauliflowerets
About 1 cup snap peas
1/4 cup extra-virgin olive oil
About 1/3 cup sliced scallions
About 1 Tbsp. minced fresh garlic
Sea salt to taste
Black pepper to taste

Trim cauliflowerets and snap peas; steam for 3 minutes. Set aside to cool. Heat olive oil and scallions over medium heat in large heavy saute pan or fry pan till scallions start to sizzle; lower heat; add garlic, cauliflower and peas and stir for 3-4 minutes, or till veggies are well coated with olive oil and everything is hot. Salt and pepper to taste and serve immediately. Serves 4


Jo said...

Spounds good, going to try that tonight with my Korean Beef Bulgogi.

Judy said...

Hi, Jo -- In the interests of saving time and more pots, I now just put everything in one preheated cooking vessel, use less oil, and cook on medium-low to low heat, covered, for about 5 minutes. Leave in pot, covered for another 3 minutes before serving. Of course, if you like your cauliflower crunchy or if your flowerets are very small, your time would be less. Very good sprinkled with Parmesan and crushed thyme. 😊