This is another one of my mother’s delicious side-dishes. I don’t know where this is from, but I remember eating cauliflower this way since I was little. It’s impossible to have just one floret. Even my children, who are more trickier with vegetables, love cauliflower made this way.
This dish couldn’t be more simple to put together. It requires about 5 minutes of prep-time and about 15-20 minutes of cooking time. The cauliflower will turn golden brown, and the texture will be soft. The taste is wonderfully buttery.
Here is what you’ll need:
- 1 head of cauliflower, cut into florets
- 1/2 cup olive oil/canola oil
- 2 eggs
- 1 tsp. cinnamon
- 1/2 tsp. salt
Here is how to put it all together
Cut the cauliflower into florets and place in a large mixing bowl. In a separate bowl, whisk the eggs, cinnamon and salt together. Poor the egg mixture over the cauliflower. Mix well, allowing for the eggs to coat the florets thoroughly.
Add the oil to a large frying pan and heat over medium-high heat. Pour the cauliflower into the frying pan. Make sure the florets are all touching the bottom of the pan. Fry on one side for about 7 minutes before turning the cauliflower over. Fry for another 7 minutes. Continue to stir and cook until the florets turn a golden brown on all sides (another 5 minutes).