Ingredients
The following ingredients have 4 Servings
- 1 large cauliflower
- 1/4 cup coconut oil or fat of choice
- Diamond Crystal kosher salt
- 1/4 cup capers (drained)
- 1/4 cup chopped Italian parsley
- 2 cloves garlic (thinly sliced lengthwise)
- 1 teaspoon Aleppo pepper (or red pepper flakes)
Instruction
- Trim the cauliflower head. Cut around the core and release the florets.
- Heat the coconut oil in a cast iron skillet over medium high heat. Drop the cauliflower in and top with a generous sprinkle of salt. (Make sure the cauliflower isn’t overcrowded – fry in two batches if you must!)
- While the cauliflower is browning, slice the garlic, measure out the capers, and chop the parsley.
- Flip the cauliflower florets to make sure they are browned all over, about 8-10 minutes total.
- Once the cauliflower is toasty, toss the garlic, capers, and parsley in the pan and stir-fry everything until the garlic is browned.
- Sprinkle Aleppo pepper and adjust seasoning as needed.
