In HD Videos, Nutrition

April 19, 2012

Video Article

Join Michele Vieux as she cooks up one of her personal favorites: braised cauliflower.

The CrossFit Invictus coach begins with a tablespoon of ghee, two tablespoons of fresh minced garlic, half a head of cauliflower and a dash of dried rosemary. It all goes on the stove, which is set at medium-high. Then let it sit untouched, Vieux advises.

“Resist the urge to over-stir. Just put it on there. Let it go until you start hearing some noise,” she says. “Sizzle, sizzle, sizzle, turn it down one notch.”

Once the cauliflower and garlic are a bit brown, she adds fresh cracked pepper and some tomato juice to braise the dish.

“We’re just using that liquid to finish cooking the cauliflower, but also look at all the bits that came up. Those were all stuck to the bottom a second ago. Now they’re a part of our sauce, which is going to be simply delicious.”

To download the recipe for braised cauliflower, click here.

Video by Again Faster.

8min 4sec

HD file size: 223 MB
SD wmv file size: 97 MB
SD mov file size: 48 MB

Please note: These files are larger than normal Journal videos. For smoother viewing, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).

Additional reading: The Kitchen WOD by Nick Massie, published Nov. 2, 2011.

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5 Comments on “Cooking Braised Cauliflower ”

1

wrote …

Looks delicious will have to give this a go.

2

wrote …

Why do you start with a cold pan and let the ghee eventually get under the cauliflower?

3

wrote …

Good question, Richard. It doesn't really matter that much if the pan is cold or not for the start of this. I only did it because there was a better camera shot at the counter than the stove. In the PDF recipe, I have you heat the oil first. I have done both ways and there isn't any difference in the finished product. Thanks for the great question--you are very observant!

4

wrote …

i would eat an entire pound of this at one sitting

5

wrote …

Oh my god, but this was good. I'm not a fan of cauliflower, but I cooked this up last night. I'm ready to buy more cauliflower this weekend, just to make tons of this! I didn't have any tomato juice, so I subbed some tomato paste mixed with water, and it came out great.

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