Recipe from: #EATMEATLESS by The Jane Goodall Institute
1 medium head cauliflower (about 1¼ pound), cut into 2-inch florets (you should have about 4 cups)
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1 large carrot, peeled and cut in half moons on a slight bias
¼ cup olive oil
4 cloves garlic, minced
2 tablespoons capers, rinsed and drained
½ teaspoon red pepper flakes
sea salt and freshly ground pepper
Bring a large pot of lightly salted water to a boil over high heat. Add the vegetables, stir, and cook until tender-crisp, about 1 minute. Drain and let cool.
In a large frying pan, warm the oil over medium-high heat. Add the garlic, capers, and red pepper flakes and cook, stirring, until fragrant. Add the cauliflower and carrot and cook, stirring, until starting to soften and the vegetables are browned, about 3 minutes. Season to taste with salt and pepper and serve right away.