Cauliflower with Hot Pepper and Garlic, a Low Carb Vegetable, this side dish is a perfect one reset our eating habits after the Holiday Season. These next few months I am going to try to keep the recipes on What’s Mickey Cooking as low carb as possible. Keeping low carb, but retaining the flavors, it can happen. Cauliflower, a low carb and versatile vegetable choice stars in today’s dish. A two step process, steam or boil the cauliflower while you sauté garlic and hot pepper in olive oil. I love using recipe for broccoli. Another option is to mix cauliflower and broccoli together. This is fast, easy, healthy and clean eating side worth trying. Cauliflower with Hot Pepper and Garlic, a Low Carb Vegetable, Let’s Cook!
Cauliflower with Hot Pepper and Garlic, a Low Carb Vegetable
- 1 Head Cauliflower
- 1 Hot Pepper, (different peppers add different heat this is to taste)
- 4 large Garlic Cloves
- Sea Salt course grind
- 3 tbls Extra virgin olive oil
Steam or boil the Cauliflower to your desired doneness. When a fork can be easily inserted into the meatiest part it is done. About 10-15 minutes Drain and set aside
Peel and thinly slice the garlic into chips.
Slice the hot pepper into small rings.
In a wok style or high sided skillet, add the olive oil, garlic and hot peppers. Heat on a medium low heat, until the garlic becomes a light golden brown.
Remove from heat and add the Cauliflower to the hot infused oil, stirring and breaking it up into smaller pieces.
Place back on the heat, turn the heat to medium high and sauté the cauliflower with the peppers and garlic, stirring. Add a generous sprinkle of sea salt and adjust the taste.
Serve this hot, this is a great side to make in advance and serve at room temperature.
In keeping with our Low Carb theme here is a past recipe that you should try!