1 head of cauliflower (used 1/2)
a fat or oil (the original used coconut oil and butter, but I used beef tallow, so not so vegetarian for me)
grated ginger and turmeric
dried wild tarragon (does not taste of licorice much) and dried marjoram
1. Process the cauliflower into rice-sized bits in the food processor. This worked best when I chopped the sizes pretty evenly, into small chunks. Bigger chunks left some bigger pieces when the rest were already the right size.
2. Melt 2 Tbsp rendered beef fat in a pan on med/med-low, add grated ginger and turmeric and fry for a minute or so, until fragrant. I was pretty generous with this, but probably a tsp or less of ginger, and 1/2 tsp or less of turmeric. Also, these were frozen, and the ginger didn't have as much smell, so I'm thinking I'd need less if it was very fresh.
3. Then, I added the cauliflower, mixed it in the oil and seasonings, added the dried herbs and mixed that in, too, along with some salt, and then smoothed it out across the iron skillet and covered it with a lid.
4. I cooked it for 5-7 minutes, until the bottom had browned just a tiny bit, and it was wonderful. Had a bit of an oniony taste almost, even though I used no onion. My daughter actually asked for seconds, and she doesn't like cauliflower, not at all. SO happy with this recipe.
Truly, I can't even express how happy I am with this, especially after a long slump of nothing new that I tried being very good (like the shrimp the kids had with this, which, they tell me, was pretty 'bleh.'). And I didn't react... for 15 minutes (stupid Brassica family), after which it smacked me in the face. But only a little smack, so perhaps when I'm less reactive, I might be able to have a few spoonfuls. Woo hoo!
Inspired by: nomnompaleo.com's simpler cauliflower rice, which I then made even simpler, LOL.
Re: the ginger and turmeric. I was using frozen ginger and turmeric when I made this, and have since used fresh ginger. I would recommend much less fresh ginger than originally stated. The flavor was quite different than my previously frozen/fresh grated ginger! The turmeric seems okay either way - it makes the color really stand out nicely.