- 1 -- cauliflower head, outer leaves and stalk removed, flowerets cut into chunks (about 3 cups)
- 3 tablespoons butter
- 1/2 teaspoon salt
- Bring a large pot of water to a boil over high heat. Add cauliflower and cook until tender, 15 to 18 minutes. Drain well.
- Heat a large skillet over medium–high heat. Add butter. When sizzling, add drained cauliflower. Sauté until slightly golden, about 10 minutes.
- Sprinkle coarse salt on cauliflower when serving.
Recipe by Jay Solomon.