Cauliflower steamed in olive oil and garlic
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3 tbsp. olive oil
2 tbsp. minced fresh garlic
1 medium head cauliflower, cleaned and cut into florets
2 tbsp. dried oregano
Salt and pepper to taste
Water as needed
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté briefly, being careful not to brown. Add the cauliflower. Season with the oregano, salt and pepper. Add just enough water to cover the bottom of the pan. Cover; reduce heat to medium-low, and cook until very tender, about 30 minutes. Stir occasionally and add a little more water as needed. When done, remove the lid and let any excess moisture evaporate. If desired, brown slightly. Serve hot or at room temperature.
You can dress this disk with your favorite vinaigrette and serve as an appetizer. Or at the end of the sauté time, you can add a little more olive oil, add some pitted olives and finish with your favorite herb (thyme and rosemary is nice).