THE BEST CAULIFLOWER SKILLET HASH
2 medium shallots
1 garlic clove (or 1tsp garlic paste)
1tsp chopped ginger or 1tsp ginger paste
1 and a half head of cauliflower, chopped into small pieces
1/2 cup chicken stock
1tbsp lemon juice
1tbsp ghee (or oil of choice)
2 green onions
2tbsp chopped cilantro (small bunch)
Salt and pepper to taste
Optional: 2 eggs, chili flakes
First, prep the vegetables - chop the shallots, garlic and ginger (unless using paste) and set aside in a small bowl together. Then chop the cilantro and green onions and put in a bowl together. Finally chop the cauliflower so it is ready to cook.
Heat 1tbsp of ghee in your cast iron skillet on medium heat. Wait until warm (about 1-2 minutes) and then add your shallot, garlic and ginger. Cook until shallots are caramelized, approximately 3 minutes.
Next add in your cauliflower and let it brown in the pan for 3 minutes. Remember to mix well so nothing burns and add salt and pepper.
Once the cauliflower is browned, add 1/2 cup of chicken stock. Heat until boiling and then reduce to a simmer. Let it simmer with a lid on for 8-9 minutes.
Take the lid off and cook it uncovered for an extra 3 minutes. Remember to add some more salt for taste as much of it would have boiled off.
The cauliflower is now ready to be served! Serve in a small bowl and garnish with the green onion and cilantro.
Feel free to top with 2 fried eggs as I did, or serve with some yummy avocado toast.