Another winter staple in my vegie garden is cauliflower. It also harvests over a long period so you can have it fresh for some time and watching one grow always makes me smile!
When I was young I spent alot of time with my grandmother who had a beautiful vegie garden that puts mine to shame, but if I keep working on it, maybe mine will be as magnificent as hers was. Anyway, this was a dish she would cook regularly to serve with meals that I still enjoy cooking and eating now.
Peek a boo....
Then go back to the kitchen and cut up a few cloves of garlic, or more if you like!
Add the garlic to some hot oil and fry for a minute.
Add the cut up cauliflower to the pan and fry for another minute.
Add a sprinkle of vege stock powder and some water (as per instructions) or some of your own vege stock if you have some.
Let this simmer away with the lid on for about 8 minutes until the cauliflower is tender.
When the cauliflower is ready, remove the lid and let the liquid evaporate away. Allow the cauliflower to brown off a little.
Remove from the heat and serve warm to accompany your dinner or served cold as a spring salad with a bit of fresh parsley on top!
