Cauliflower lends itself to many dishes where you’d normally use potatoes. With these cauliflower home fries style is a great example. Home fries usually use cooked potatoes. Here lightly steamed cauliflower florets are sautéed with caramelized shallots and cumin until browned. This makes for a delicious low carb breakfast treat with a poached or lightly fried egg sitting on top, or as an easy, tasty side for chicken or fish. The cauliflower is initially steamed in larger pieces to keep it from overcooking and ‘al dente’. When it’s broken up and sautéed with the shallots it keeps it’s shape and even a little bite.
1. Drain the cauliflower on paper towels. Break the larger florets into 2-3 pieces and set aside.
2. Heat the olive oil over a medium high flame in a cast iron skillet or other non-stick pan.When it starts to ripple add the cumin seeds. Let them sizzle for 30 seconds. Add the garlic. As soon as it starts to color add the shallots and the poblano peppers. Cook until the shallots and peppers wilt and the shallots start to color, about 5 minutes.
3. Stir in the reserved cauliflower to coat with the oil and shallot mixture. Cook turning the vegetables from time to time until the shallots and peppers have caramelized and the cauliflower has brown spots all over, about 5-8 minutes. Add the rosemary if using. Cook 2 minutes more. Taste for salt and serve topped with a poached or lightly fried egg and a grind or two of black pepper.
- 1 medium head cauliflower cut into 1” florets and steamed until barely fork tender
- 1 to 2 Tablespoons olive oil
- ½ Teaspoon cumin seeds
- 1 clove garlic thinly sliced
- 2 medium shallots thinly sliced
- 1 small poblano pepper, seeds removed and thinly sliced (see Ann’s Tips)
- 1 Teaspoon roughly chopped rosemary leaves. (optional)
- Sea salt to taste
- freshly ground black pepper to taste
Ann's Tips and Tricks
You can also repurpose leftover roasted cauliflower for this dish or you can use frozen cauliflower. If you do, I’d avoid thawing it first which can make it mushy. Tip it straight into the pan in step 3, mix with the shallots and peppers and cook covered for 1 minute to start the thaw. Proceed as per recipe.
If you can’t find a poblano pepper, use an Italian frying or cubanelle pepper. Add ½ a small jalapeno if you like it spicy.