Become a contributor!

This button doesn't work at all, but you're welcome to press it. And to contact me (Dustin), should you wish to become a contributor.

Saturday, February 19, 2011

Cauliflower and Potato "Salad"

This is perfect for winter, when the selection of in-season vegetables can get a little sparse... There are also no measurements really associated with this recipe, as everything can be done to taste and to the desired amount.

olive oil

  1. Wash and peel potatoes, and cut into bite-sized pieces. Separate cauliflower into small parts. If you are using actual cloves of garlic instead of garlic paste, slice the clove thinly.
  2. On low heat, cook garlic in olive oil until fragrant. Then add the potatoes and cauliflower, raising the heat to medium.
  3. Briefly stir-fry, then cover pan and let the vegetables steam-cook for several minutes. Remove lid, and add mayonnaise, mustard, salt, and pepper to taste. Continue to stir-fry until vegetables are cooked and golden brown.

By the way, as I was looking up terms for this recipe I discovered what "cauliflower ear" is. Not pleasant.

No comments:

Post a Comment