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Chou-fleur à la poêle

Serves : 4 people
Preparation : 10 minutes
Cooking : 30 minutes

Ingredients

Instructions

  • Wash the cauliflower and cut it into large pieces.
    Steam the cauliflower for 15 minutes in a steamer basket.
  • Meanwhile, place the bacon bits in a large skillet and cook them over low heat until they render their fat.
    If the bacon renders a lot of fat, pour it off into a strainer. Reserve a little of the fat, or replace it with a tsp of oil, to sauté the cauliflower later.

  • Crush, peel, and remove the germ from the garlic. Cut
    it into fairly thick slices.
  • Once steamed, check if the cauliflower is done by inserting the tip of a knife.
    The Chef’s Tip
    The cauliflower should be tender but not completely falling apart, as it will continue to cook.

  • Add the cauliflower to the bacon in the pan and stir a few times.
    Add the minced garlic and cover.
  • Cook over low heat for another 5 to 10 minutes, turning occasionally.
    The cauliflower will brown slightly and develop an irresistible flavor 😋