Coarse or kosher salt and freshly ground pepperto taste
⅔cuplow-sodium chicken or vegetable broth
1tablespoonmustard seeds
Instructions
Heat 2 tablespoons of olive oil in a very large skillet over medium high heat. Add the cauliflower, season with salt and pepper, and cook, turning every couple of minutes, for about 8 minutes total, until it is nicely browned in spots all around. Add the broth, turn the heat to medium high, cover the pan, and simmer and for 4 minutes until the cauliflower is tender and the liquid is evaporated. Turn the cooked cauliflower into a shallow serving bowl.
Add the remaining tablespoon of olive oil to the pan, then add the mustard seeds. Cook for about 2 minutes, until the mustard seeds have colored a bit. Scrape the mixture over the cooked cauliflower.
Notes
If you want to make the simplest and fastest cauliflower side dish ever, just skip the step where you saute the mustard seeds.