The standard white cauliflower may not be as beautiful and exciting as other vegetables but when properly cooked, cauliflower transcends the blank canvas it starts off as. It can be blanched, steamed, roasted, fried, grilled, and even eaten raw. This recipe is simple to make and versatile enough to eat on its own or as a side dish, use as a taco filling, or as a topping for your favorite mac and cheese.
(weights are approximate*)
1 small cauliflower, cut into small florets, 300 grams
75 grams walnuts, chopped
1 small white onion, diced, 100 grams
1 clove garlic, minced
10 grams taco-style seasoning (see recipe)
Olive oil (or neutral oil)
Salt (to taste)
- In a medium-sized pan over medium-high heat, add enough olive oil (or neutral cooking oil) to coat the bottom of the pot (approximately 2 tbsp). Once oil is shimmering, add onions and a small pinch of salt to taste and sauté until onions have softened and are somewhat translucent. Add in minced garlic, mix in with the onions, and sauté until fragrant (approx. 45 seconds). Stir the onions and garlic to cook evenly and ensure they do not burn.
- Add cauliflower, walnuts, taco-style seasoning mix, and another pinch of salt. Stir the mixture to evenly mix all the ingredients. Cook for 8-10 minutes stirring periodically to make sure the mixture is not burning and sticking to the pan. Taste and add more salt, if necessary. Texture should be tender with a bite, but not mushy.
- Serve on its own or as a side dish, a taco filling, or a topping on your favorite macaroni and cheese. And if you're in the mood to take it a step further, add your favorite taco garnishes (as we have in the photo below) to make it a more complete dish (even if not eating as a taco).
* We recommend using weights as a measurement for more consistent and precise results when following recipes.