IMG_1121Remember how I told you it was seldom that my two big kids agreed on a dish?

It happened this week.

The two bigs asked for seconds, thirds and fourths, and Baby A noshed happily away.

So, of course, I have to share it with you.

It is a decidedly summer dish.  (Don’t even think about making it once garlic scapes and sweet onions are out of season.)

I live in Georgia, so I used Vidalias.  And yes, I know that makes me spoiled rotten.

It’s quick and easy and I hope you enjoy it.

Garlic Scape & Sweet Onion Cauliflower
Recipe type: vegetable
  • 1 TBSP fat (I used leftover bacon grease)
  • 2 TBSP chopped garlic scapes
  • ½ C diced sweet onion
  • 1 head cauliflower (rinsed and then shredded in food processor or grated with box grater)
  • salt to taste
  • 1 C stock (I used oxtail stock that I had in the fridge but any flavorful stock would do.)
  1. Melt fat in a medium heat skillet.
  2. Add scapes, onion and a little salt. Cook until onion just begins to brown and is soft.
  3. Add cauliflower and cook, adding salt from time to time, and moving the veggies around frequently. Cook until just beginning to soften.
  4. Pour stock into the dish and stir to combine. Continue to cook until most of the liquid had cooked off.
Depending on the fat and stock you use, this recipe can be either vegan or Paleo.


3 Responses to “Garlic Scape & Sweet Onion Cauliflower”

  1. on 18 Jul 2013 at 9:03 pmKate

    This is so flavorful. I used pasture butter as my fat and chicken broth. I will make this again!

  2. on 18 Jul 2013 at 11:01 pmKristine Rudolph

    I am so glad you loved it!

  3. […] had lots of interest in the Garlic Scape & Sweet Onion Cauliflower recipe I posted earlier this summer.  Unfortunately, garlic scapes are not readily available for […]

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