Sauteed Cauliflower with Scallions, Aleppo Pepper and Mint

Need a quick side dish for a holiday dinner? Or any old time? Try this cauliflower recipe. Just a few ingredients, lots of flavor. You can eat it hot or at room temperature (if you want to make it ahead). Aleppo pepper is a hint smoky. Substitute crushed red pepper or smoked paprika instead.                                                                                                                                                                                     Sauteed Cauliflower with Scallions, Aleppo Pepper and Mint One head cauliflower 3 tablespoons olive oil 4 medium scallions, chopped 1 large clove garlic, chopped 1/2 teaspoon Aleppo pepper salt to taste 3 tablespoons chopped fresh mint Wash and trim the cauliflower and cut it into bite size pieces. Place the pieces into a saucepan, add 1 cup water and bring to a boil over high heat. Cover the pan and cook the pieces for 3-5 minutes or until barely tender. Drain and set aside. Heat the olive oil in a saute pan over medium heat. Add the cauliflower pieces, scallion and garlic and cook, stirring frequently, for 3-4 minutes or until well browned. Sprinkle with Aleppo pepper and salt, toss the ingredients for 30 seconds or so, then  place the contents of the pan into a serving dish. Sprinkle with mint and serve. Makes 4 servings

Need a quick side dish for a holiday dinner? Or any old time?

Try this cauliflower recipe. Just a few ingredients, lots of flavor. You can eat it hot or at room temperature (if you want to make it ahead).

Aleppo pepper is a hint smoky. Substitute crushed red pepper or smoked paprika instead.                                                                                                                                                                                    

Sauteed Cauliflower with Scallions, Aleppo Pepper and Mint

One head cauliflower

3 tablespoons olive oil

4 medium scallions, chopped

1 large clove garlic, chopped

1/2 teaspoon Aleppo pepper

salt to taste

3 tablespoons chopped fresh mint

Wash and trim the cauliflower and cut it into bite size pieces. Place the pieces into a saucepan, add 1 cup water and bring to a boil over high heat. Cover the pan and cook the pieces for 3-5 minutes or until barely tender. Drain and set aside. Heat the olive oil in a saute pan over medium heat. Add the cauliflower pieces, scallion and garlic and cook, stirring frequently, for 3-4 minutes or until well browned. Sprinkle with Aleppo pepper and salt, toss the ingredients for 30 seconds or so, then  place the contents of the pan into a serving dish. Sprinkle with mint and serve.

Makes 4 servings