The recipe is based on one from Everyday Food - I got it from my friend Lili. The original recipe (which I can't seem to find online anywhere - sorry!) calls for steak - you cook the steak in a pan, then when it is done, remove it and cook the cauliflower in the same pan for flavoring. Since I won't eat it that way, I tried it this way:
Cauliflower and Baby Greens
1 head cauliflower, cored and cut into med. sized florets (not too small or it will be mushy)
3 garlic cloves, smashed
2 tbsp fresh lemon juice
1/2 tbsp butter
1 tbsp olive oil
1/2 cup water
1 bunch arugula
1 oz Parmesan cheese, shredded (or shaved)
Heat pan over med-high heat, then add butter and olive oil. When melted, add garlic and sautee for a few minutes (don't let it burn!).
Then add cauliflower florets. Let the cauliflower "brown" a little - maybe for 2-3 minutes. Then add 1/2 cup water to pan, and partially cover with lid. Steam the cauliflower for 8-10 minutes - keep checking it to make sure it doesn't get over cooked. You want it "crisp-tender". The water may cook off, so if it disappears too soon, add a little more. You want your cauliflower browned, not burned!
When cauliflower is done, add to a bowl with arugula, salt and pepper to taste, parmesan cheese, and lemon juice. (The original recipe calls for mixing the lemon juice with 1 tbsp olive oil, whisking, then adding to veggies, but because I cooked the cauliflower in butter and oil, I didn't think it was necessary!). Gently toss together (arugula will wilt). Then serve, eat and enjoy!
I think this could be made with baby spinach also and come out well. Maybe I'll try that next time!
It's not the prettiest picture - this is day 3 of the dish. But isn't the placemat underneath the bowl just fabulous?? Thanks Andrea for a gorgeous set of placemats and napkins!