Cauliflower! Really, it's good!

Mmmmmm

Wow. I do not like cauliflower. I can tolerate it but it isn't something that I have never looked forward to eating. Last night I made Michelle Vieux's Braised Cauliflower with dinner and it is DELICIOUS. So delicious that the photo is actually of my breakfast this morning. I woke up, went right to the fridge, cooked up some eggs that would compliment the cauliflower that I'm having for breakfast! 

Michelle's full cooking video can be found in the CrossFit Journal. She goes through cooking the entire dish step by step and it only takes about 5 minutes. Below is my version of her dish. Did I mention that it is delicious?

In skillet, melt come coconut oil on med heat (enough to cover the bottom of the pan).

While that is heating, cut up head of cauliflower into bite size pieces. 

Add garlic to skillet and any herbs. I chose rosemary, oregano, and basil (from our garden!!!).

Once the herbs start crackling, you know the skillet is hot enough.

Add cauliflower and spread out to cover bottom of pan. Leave it alone for a few minutes.

When you think the cauliflower might be sticking (slightly burning) on the bottom of the skillet, flip it, and leave it alone again. 

The herbs will begin to look like they are burning and stick to the bottom of the pan (this is what you want). 

Once both sides of cauliflower have been seared, pour in some tomato juice (try to find sugar free tomato juice). You want just enough tomato juice to cover the bottom of the pan and maybe go 1/4 of the way up the cauliflower. 

Stir cauliflower until it is covered while loosening the bits of herbs.

Cook until tomato juice starts to thicken. 

Serve and enjoy!