cauliflower

Ripped Recipe: Sauteed Butternut Squash and Cauliflower with Garlic, Mint, Lemon and Pecans

Butternut squash is awesome for sauteing.

Butternut squash is awesome for sauteing.

Ingredients

  • 1 butternut squash, peeled and diced into 1/2″ cubes
  • 1 head of cauliflower cut into florets
  • juice of 1/2 to 3/4 of a lemon
  • large handful mint leaves, chiffonaded
  • 1/2 to 3/4 cup pecans, coarse chopped
  • 3-4 large cloves garlic, minced
  • half cup or so unsalted chicken stock
  • 1 Tbsp EV olive oil or coconut oil or butter or lard or (more specifically) bacon fat. Each creates slightly different flavor profile.
  • salt and pepper to taste

Preparation

  1. Heat fat in large skillet. Add squash and saute for a few minutes until it takes on some color.
  2. Remove squash, add cauliflower and saute until it takes on a little color too.
  3. Remove cauliflower. Add pecans and toast lightly. Add garlic with a little extra oil and saute until just turning golden.
  4. Add squash back to pan with a little stock. Salt/ pepper, cover and steam for a couple of minutes. Then add cauliflower and a little more stock, salt/ pepper re-cover and continue to steam until everything is tender to your liking.
  5. Add mint and lemon juice, more salt/ pepper if necessary. Turn off heat, toss. Eat.

Ripped Recipe: Caramelized Cauliflower in Lemon-Garlic Brown Butter with Rosemary and Pecorino

Enough said.

Enough said.

No further description warranted.

Ingredients
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

Preparation

  1. Heat 1 Tbsp butter in large pan and cook until just golden brown.
  2. 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.
  3. 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.
  4. 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.