Friday, November 22, 2019

Cauliflower Parmesan on the Wood Cookstove

I have come up with a new method of cooking cauliflower that Nancy and I both love.  The recipe is light but flavorful, and it is extremely easy.

First, you need a good hot cooking fire.  Directly over the firebox of the stove, melt a tablespoon of butter in a non-stick pan.  I used my el-cheapo red ceramic frying pan purchased a few years ago from our now-defunct Kmart store.

Once the butter is melted and hot, put as much frozen cauliflower in the pan as you like.  Add a VERY LIGHT sprinkling of seasoned salt.  I would be surprised if in total I added an 1/8 tsp. of Lawry's.

Cook the cauliflower briskly and turn frequently as the florets begin to brown on the bottom.  Continue this process until each piece of cauliflower has browned on several sides.

Once the cauliflower has browned on several sides, sprinkle grated parmesan cheese over it.  I would say that I added no more than a quarter cup over this particular batch, but you can put as much as you want on. Stir the cheese and cauliflower around until all of the cheese has stuck onto the cauliflower.

You can serve immediately, or I have discovered that this holds very well if transferred to a serving dish and placed in the warming oven until the rest of the meal is ready.

With pork chops (which were cooking in the cast iron frying pan with the aluminum lid on it in the pictures above) and macaroni, cauliflower cooked this way made a delicious but simple supper last night.  This was the third time I've made cauliflower this way, and it has been well-received each time.  

Long-time blog readers will remember that I also posted a recipe for oven-roasted cauliflower about six years ago.  The end product of the two recipes is not dissimilar, but this one is much simpler and faster, and can be made with frozen cauliflower.  I hope you enjoy it!

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