Everyone wants to eat healthy, and nothing is better than fresh food made from scratch. But it’s not always easy to fit fresh meals into your schedule. Because I always cook from scratch, I often make big batches of soups and stews that we can enjoy for several days. But sometimes I like to whip up a quick, one-off meal.
I recently discovered this recipe. It’s billed as a Paleo meal, but you don’t have to follow a Paleo diet to enjoy it. My partner and I found it to be satisfying, but not at all heavy. It’s complex in flavor, but really quick to make. Overall, it took me about 20 minutes from start to finish.
I made this recipe for a weeknight dinner, but it could also serve as a hearty breakfast or lunch. I found this recipe on An Edible Mosaic.
- 2 tablespoons olive oil
- 3/4 lb (350 g) cauliflower, chopped into small pieces
- 1 medium onion, diced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons water
- 1 large clove garlic, minced
- 2 teaspoons lemon juice
- 2 teaspoons minced fresh parsley leaves (for garnish)
- Fried eggs, for serving (optional)
- Heat the oil in a large skillet over medium-high heat; add the cauliflower and onion in an even layer and let it cook without stirring until it takes on a little color on the bottom, about 2 to 3 minutes.
- Give it a stir, then add the smoked paprika, salt, black pepper, and water. Cover the skillet and cook until the cauliflower is fork-tender but not mushy, and has taken on a golden color, about 3 to 5 minutes.
- Turn the heat down to low, add the garlic, and cook 2 minutes, stirring constantly.
- Stir in the lemon juice and cook until evaporated, about 30 seconds.
- Serve with the parsley sprinkled on top, and add a fried egg if you like.