Cilantro Chili Cauliflower
Do you ever have those nights where you have just some left overs in the fridge and are not quite sure of what to do with them? Tonight was one of those nights; I came home and knew I wanted to have as my main protein, but I needed some creativity for my side dishes. Luckily for me, Past Megan buys frozen veggies when they are on sale knowing Future Megan will sometimes forget to go to the grocery store. I grabbed a bag of frozen cauliflower and threw together this recipe in just under 15 minutes. Fresh is better, but frozen vegetables are great in a pinch. Typically, frozen vegetables are picked at their peak for flavor, wash and flash frozen; this means you do not need to wash your frozen vegetables. Get yourself a colorful colander to brighten up your kitchen, I love my pink colander, but if I won the lotto, you know I would be one of those cooks with every kitchen tool in every color known to man.
2 cups frozen cauliflower
2 tablespoons fresh cilantro, finely chopped
1 clove of garlic, minced
1/8 teaspoon chili powder
salt and pepper to taste
1 tablespoon cooking fat (ghee, bacon fat, coconut oil, etc).
Place the frozen cauliflower into a pot and fill it with water. Bring to a boil and cook for about 5 minutes. You just want to completely defrost the cauliflower. Drain in a colander.
Using a non-stick pan, heat the cooking fat over medium high heat. I used bacon fat, but if you wanted to make this recipe vegan, use coconut oil. If you do use bacon fat, add less salt to the cauliflower. Once the oil is hot, add the cauliflower and coat it well in the hot oil.
Cook the cauliflower for about 3 minutes, then add the salt, pepper, chili powder and garlic. Cook for another 3-5 minutes, making sure the cauliflower is not sticking to the pan. Once you have cooked the cauliflower, remove from the heat.
Top the cauliflower with the chopped cilantro and stir in the pan. You are doing this so the cilantro sticks to the cauliflower but does not burn during the cooking process. Enjoy!