No further description warranted.
900g cauliflower cut into florets (1 large head)
1 Tbsp butter (I prefer organic cultured butter)
1 Tbsp bacon fat (or another of butter)
juice of 3/4 to 1 lemon
3 large cloves garlic, sliced very thin
2 Tbsp chopped fresh rosemary
1 tsp dried sweet basil
1/4 cup + a little grated pecorino romano
1/2 tsp red pepper flakes
kosher salt and black pepper to taste
- Heat 1 Tbsp butter in large pan and cook until just golden brown.
- Turn flame to high. Add cauliflower and allow to brown, stirring occasionally. Salt and pepper to taste. Remove from pan once soft enough for your liking.
- Add bacon fat or other Tbsp butter to pan. [Bacon fat tastes much better to me. And it’s just as good for you as butter. Do some googling if you don’t believe.] Heat it up. Add garlic, rosemary and basil and sauté until garlic slices just begin to take on a light brown hue. Add red pepper flakes and cook for an additional 20-30 seconds.
- Add lemon juice immediately followed by cauliflower and cheese. Mix well and remove from heat. Spoon into bowls and top with a little grated cheese and more red pepper. Eat.