Ingredients for Prudhomme's Cajun Cauliflower In Garlic Sauce
- Cauliflower Florets
- Unsalted Butter
- Fresh Garlic
- Hot Pepper Sauce
- Fresh Cilantro Leaves
- Cajun Seasoning
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How to Make Prudhomme's Cajun Cauliflower In Garlic Sauce
- Bring 1 quart (4 cups) of water to a rolling boil in a large pot.
- Add 1 large head of cauliflower, cut into florets. Blanch until tender-crisp, about 3 minutes.
- Drain the cauliflower thoroughly and set aside.
- Melt 4 tablespoons of butter in a large skillet over medium-high heat.
- Add 4 cloves of minced garlic to the melted butter. Cook, stirring constantly, until fragrant and lightly golden, about 30 seconds. Be careful not to burn the garlic.
- Add the blanched cauliflower to the skillet. Cook, stirring occasionally, until the cauliflower is slightly browned and coated in the garlic butter, about 4 minutes.
- Remove from heat. Stir in 2 tablespoons of your favorite pepper sauce (such as Frank's RedHot), 1/4 cup chopped fresh cilantro, and 1 teaspoon of Cajun spice blend. Mix gently to combine.
- Serve immediately and enjoy the explosion of Cajun flavors!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
18g
Carbs
2g