flavorless oillike canola, vegetable, sunflower seed, or avocado. Butter also works.
salt and pepperto taste
Instructions
Remove the florets from the cauliflower and set them aside for another recipe.
Trim the stalk so the sides are close to parallel to each other. It is OK if the bottoms of the floret stalks remain. You want to keep as much of the cauliflower as possible, but you want each piece to be a similar size. Also, trim the woody part off the bottom of the stalk.
Cut the stalk into 1-inch thick discs. Add them to your steamer and steam until fork-tender, 5-10 minutes.
Heat 1 tablespoon of oil in a non-stick or cast-iron pan over medium heat. Add in the steamed cauliflower discs. Season with salt and pepper and sear the top and bottom until golden brown, 1-3 mintues per side.
Video
Notes
Trimming off the bottoms of the florets is cosmetic only. Just keep uniformity in mind.You can push it past golden brown and get a little more of a char, which is delicious, too.One cauliflower stalk only really feeds one person, so what used to get thrown out just became a delicacy!