Bear with me, I’m writing this recipe in hindsight. Last night was one of those nights where I didn’t feel like cooking and everyone was starving–bad combination. I opened the fridge to see what I had to work with and thankfully had enough to make a decent meal. Know what I’m talking about? For times like these, I tend to keep a package of sausage that’s as close to Paleo kosher as I can get (which is kind of an oxymoron now that I think about it). If the sausage is gluten-free, sugar-free, chemical-free, and minimally processed, I’ll eat it.
Dinner was that emergency stash of sausage, runny fried eggs, leftover Roasted Red Pepper Sauce and some veggies sautéed in coconut oil. The veggies turned out way better than I figured they would, so I thought I’d share it with you.
1/2 head of cauliflower, cut into florets
2 zucchini, large dice
2 cloves garlic, minced
1/2 tsp dried Italian seasoning
1/4 tsp onion powder
1/4 tsp Celtic sea salt
Pinch of red chili flakes
1/4 cup coconut oil
Optional Italian flat-leaf parsley garnish
In a large saute pan or skillet, melt the coconut oil at medium-high heat. Add the cauliflower in first, moving often, and sauté for a few minutes or until the cauli has a little color to it. Cauliflower takes longer than zucchini, so we need to give it a head start.
Next add the zucchini, garlic and spices. Toss to bring everything together and continue to sauté for another 7 minutes or so. Really just until the zucchini has softened and taken on some color too. If you’re not a seasoned cook, you’ll learn to cook with your nose, not just your eyes. You can smell when garlic is still raw, when it is at its sweet spot and when it has crossed over into burnt and bitter. Obviously we’re aiming for the sweet spot! When your veggies look like this, you’re done! Transfer to a serving dish and top with some fresh chopped Italian flat-leaf parsley, if you feel like it.
Of course, you don’t need to stick to cauliflower and zucchini–that’s just what was in my fridge last night! This would be great with zucchini and summer squash, asparagus and creminis, or even just some eggplant! I bet if you had one of those veggie baskets for the grill, this would be fantastic (sans coconut oil, of course).