Cauliflower comes in some interesting colors these days, and if you happen to come across any of these pretty strains, I highly recommend giving them a go. The purple strain is a little sweeter than the white and orange are. I haven’t tried the green yet, but will embrace the opportunity when it arises.
1/2 head each: purple and orange cauliflower (or 1/4 head of each of the 4 different colors, or 1/3 head each of 3 of the colors, depending on what’s available)
2 fz (56.5 g) Hot water
Break up the cauliflower into bite-sized pieces. Wash and pat dry.
Heat wide pan on med-high heat, drizzle a bit of olive oil into the pan. The amount will depend on your personal preference and the size of your pan. 2 good swirls around the pan is usually plenty for me, but I prefer a slight dryness, so you might want to use a little more.
Toss cauliflower in pan, making sure all the bits get a bit of oil.
Reduce heat to med-low setting. If the pan gets too hot, the color will fade to an un-tasty brownish tan, and it will taste bitter.
And salt to taste (I don’t use much, just a pinch).
Saute until cauliflower just starts to get soft.
Add hot water to pan. Cover tightly and remove from heat.
Let sit, covered, for 10 – 15 minutes before serving (this is the partial steam portion of the cooking process).
Enjoy as a side dish, or toss with seared tofu cubes for a vegan entree.