Servings2
- ¼ head of Cauliflower cut into ¼ in slices
- ¼ tsp chili flakes
- 3/4 tsp chopped parsley
- 2 tsp Flora Salted Plant Butter
- ½ tsp minced garlic
- Salt and Pepper to taste
- 1 tbsp sherry Vinegar
- In a hot sauté pan, melt ¾ tsp of plant butter then add the cauliflower. Lower heat and begin to brown on one side. After about 4 min turn over cauliflower and continue to brown for another 4 minutes.
- Add the chili and garlic and sauté for 15 seconds. Add the sherry vinegar cook another 15 seconds, then add the Flora plant butter and make an emulsification.
- Season with salt and pepper and then finish with the chopped parsley.
- For plate up, use a slotted spoon to take out steaks of cauliflower, then pour pan sauce over the top and serve.
