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