Another Great Cauliflower Recipe

Great when you're craving hash browned potatoes.  This is a satisfying low-carb alternative.

Sauteed Cauliflower

    2 - 3 heads of small cauliflower (or 1/2 head large)
    2 tablespoons of olive oil
    a couple pinches of sea salt
    1 clove garlic, minced
    1 small bunch of chives, chopped
    zest of one lemon
   

To prep the cauliflower, remove any leaves at the base and trim the stem. Cut into tiny trees - not much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.

Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic.

Remove from heat.  Stir in the chives and lemon zest. Serve immediately.