Cauliflower with Olive Oil and Garlic
I love this Italian cauliflower recipe. It makes a quick, easy, healthy and delicious side dish. The cooking method is a simple technique used for preparing many vegetables. Leftovers are very good at room temperature.
- 2 tablespoons olive oil
- 2 tablespoons minced fresh garlic
- 1 medium head cauliflower, cleaned and cut into florets
- 2 tablespoons dried oregano
- Salt and pepper to taste
- Water as needed
Heat the olive oil and garlic in a large skillet over medium-high heat just until the garlic begins to sizzle, being careful not to brown. Add the cauliflower. Season with oregano, salt and pepper. Add just enough water to cover the bottom of the pan. Cover; reduce heat to medium-low, and cook until very tender, about 30 minutes. Stir occasionally and add a little more water if needed. When done, remove the lid and let any excess moisture evaporate. If desired, continue to cook until the cauliflower browns slightly. Serve hot, warm or room temperature.