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  • 1 -- cauliflower head, outer leaves and stalk removed, flowerets cut into chunks (about 3 cups)
  • 3 tablespoons butter
  • 1/2 teaspoon salt


  1.  Bring a large pot of water to a boil over high heat. Add cauliflower and cook until tender, 15 to 18 minutes. Drain well.
  2.  Heat a large skillet over medium–high heat. Add butter. When sizzling, add drained cauliflower. Sauté until slightly golden, about 10 minutes.
  3.  Sprinkle coarse salt on cauliflower when serving.

Recipe by Jay Solomon.

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The recipe was originally published as Skillet Cauliflower on

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