Two separate recipes. Two different flavor profiles. Two super delicious veggie dishes!!
Spiced Sautéed Cauliflower Serves: 2 servings
1. Prepare your cauliflower by slicing 1/2 inch slices keeping the core intact.
2. Mix all the spices together in a small bowl.
3. Preheat a large skillet on medium high with the 2 T. of oil. Trying to keep the cauliflower intact, place onto the hot skillet.
4. Sprinkle half of the spices on top of the cauliflower. Once the underside has started to brown, flip over gently and then sprinkle with the rest of the spices. Cook until the other side is toasty brown.
1 T. butter
½ of a med size onion, thinly sliced
½ head of green cabbage, thinly sliced (about 3 cups)
¼ teaspoon dried basil
¼ teaspoon dried marjoram
¼ teaspoon dried tarragon
¼ teaspoon dried dill weed
¼ teaspoon salt
Prepare the onion and cabbage.
Melt the butter in a large skillet.
Sauté the onion and cabbage a few minutes, stirring often. Cook until cabbage is wilted. Stir in dried herbs and salt and pepper to taste.