Ingredients

The following ingredients have 4 Servings
  • 500 g cauliflower florets
  • 2 TB unsalted butter
  • 1/2 onion (peeled and finely chopped)
  • 3 cloves garlic (peeled and finely chopped)
  • salt and white pepper

Instruction

  • Blitz the cauliflower florets (cut into small, equal-size pieces) in a food processor. (If you are using a mini food processor like I did, do this in two or three batches.) Set aside.
  • Heat the butter in a large non-stick pan or wok and cook the onions and garlic over a low heat. You want them completely softened, not caramelised.
  • Tip in all the blitzed cauliflower and increase the heat to high. Stirring continuously to ensure all the cauliflower is coated in the onion/garlic mixture.
  • Cook for 5-10 minutes, then remove the pan from the heat.
  • Season with salt and white pepper and serve as needed as a side dish.