My Dad introduced me to cooking cauliflower this way. What an eye opener. Do you hate cutting cauliflower into florets as much as I do? I gave it up a long time ago in favor of cauliflower steaks like my Masala Cauliflower. For a few years that is the only way I would cook cauliflower, in big planks. So easy. Then my Dad changed my cauliflower world. He is the real Chef of the family, and my inspiration for my love of cooking. I was spoiled rotten when it came to gourmet dinners as a kid. He would make the most amazing dinners from all over the world. Every Christmas he requests a cookbook and last Christmas it was Jacques Pépin’s Heart & Soul in the Kitchen. He has been a long time fan of Jacques Pépin. One night when he had us over for dinner he made Jacques’ Cauliflower Sauté à Cru. It revolutionized the way I think about cauliflower. The cauliflower was cut into small planks then sautéed in a pan. The cauliflower was perfectly cooked, nutty and oh those little crispy bits from the crumbs of cauliflower. They are magical little morsels of garlicky delight. We all enjoyed every single mouthful, and there were a lot of mouthfuls of cauliflower. The next day I ordered the cookbook.
What a treasure trove of easy recipes. I was amazed at some of the ingredients he used like tostadas. Really, Jacques Pépin uses store-bought tostada shells? Yes, yes he does. There were so many other short cuts and different cooking techniques in this book, but the recipes could easily be done on a weeknight. I am in love. So here is my version of his Cauliflower Sauté à Cru. In case you are wondering, Sauté à Cru simply means sautéed raw. Yup, I had to look that up. The real magic is the way you cut the cauliflower. Don’t worry. It is easy. See the pictures below. You cut the cauliflower in half. Then cut each half in half again for quarters. Take each quarter and cut it into 1/2 inch slices. That is it. This will be your new favorite way to cook cauliflower too. Don’t worry about all those cauliflower “crumbs”. Make sure they get in the skillet. They are magic little crumbs of pure flavor.
If you want to be sure to see Food Done Light’s next recipe, Baked Barbecue Salmon & Multi-Grain Chimichangas, subscribe by email below. You won’t want to miss it.
Slightly adapted from Jacque Pepin
Happy Healthy Eating,
But wait, there is more. Check out these deliciously, healthy cauliflower recipes:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.