Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil, (divided)
  • 1 large head cauliflower (cut into florets)
  • Coarse or kosher salt and freshly ground pepper (to taste)
  • ⅔ cup low-sodium chicken or vegetable broth
  • 1 tablespoon mustard seeds

Instruction

  • Heat 2 tablespoons of olive oil in a very large skillet over medium high heat.  Add the cauliflower, season with salt and pepper, and cook, turning every couple of minutes, for about 8 minutes total, until it is nicely browned in spots all around.  Add the broth, turn the heat to medium high, cover the pan, and simmer and for 4 minutes until the cauliflower is tender and the liquid is evaporated.  Turn the cooked cauliflower into a shallow serving bowl.
  • Add the remaining tablespoon of olive oil to the pan, then add the mustard seeds.  Cook for about 2 minutes, until the mustard seeds have colored a bit.  Scrape the mixture over the cooked cauliflower.