Directions Edit

  1. Bring 1 quart of water to a boil in a large pot.
  2. Blanch the Cauliflower just until tender-crisp, about 3 minutes. Drain well and set aside.
  3. Place the butter in a large skillet over high heat.
  4. As soon as butter begins to sizzle add the garlic. Cook, stirring almost constantly, until garlic is thoroughly coated with butter, about 30 seconds.
  5. Add the Cauliflower and cook, stirring occasionally, just until the Cauliflower is slightly browned, about 4 minutes.
  6. Remove from the heat, stir in the pepper sauce, cilantro and vegetable magic, and mix gently but thoroughly.
  7. Serve immediately.

For hints and a link to Chef Prudhomme's free recipe book, go to]

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