BRAISED CAULIFLOWER WITH GARLIC
2 1/2 tablespoons butter, divided
2 pound head cauliflower, 1 medium *
3 cloves garlic, minced
1 teaspoon Better Than Bouillon, chicken flavor
2/3 cup chicken broth
2 tablespoons fresh parsley, minced
Salt, to taste
Cut the cauliflower into bite-size pieces. Melt 2 tablespoons of the butter in a large skillet over low to medium heat. Add the cauliflower and cook, stirring occasionally, until the florets begin to brown, 6 to 7 minutes. Clear a space in the center of the pan and add the remaining 1/2 tablespoon of butter, garlic and Better Than Bouillon. Mash and stir the garlic mixture in the center of the pan until the mixture becomes fragrant, about 30 seconds. Stir to combine the garlic mixture and cauliflower. Add the broth and bring to a simmer; cover and cook until the cauliflower is tender but not too soft, 4 to 5 minutes. Drain off the excess liquid. Add the parsley and season with salt to taste. Serve immediately.
Makes 4 servings
Freezing not recommended
* About 1 1/2 pounds after trimming or about 8 cups florets.
Per Serving: 121 Calories; 8g Fat; 5g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs
I got this recipe from my friend, Nancy. For all the steps involved, I don't think this is worth the trouble. It was a bland and the garlic got a little bitter. I forgot to add the parsley at the end but I don't think it would have made much difference.