It pays to be inventive when you have a few different leftover vegetables. That’s what I did tonight and I created something sweet and delicious. Forget about the leg of lamb at tonight’s table, for me the highlight of the meal was this cauliflower dish.
Peppered Cauliflower with Cabbage and Swiss Chard
- 1/2 head cauliflower, broken into tiny florets
- 1/3 head cabbage, chopped
- 1 sweet onion, chopped
- 3 stalks colored Swiss chard, chopped (green chard is okay, but this dish benefits from a little color)
- 3 Tbs. olive oil
- coarsely ground pepper
The trick to this dish is to make all of the ingredients the same size, so that everything cooks at the same rate. For the cauliflower, use a knife to cut off the tiniest little florets. Save the rest of the cauliflower for a stir fry or soup.
Heat the oil, add all the vegetables and cook until the cauliflower is just a bit tender. Grind on a lot of pepper and sprinkle with salt, coarse kosher salt if you have it.