pleased to meet you

You hate cauliflower? You just haven't met the right cauliflower yet.

Look at this cauliflower. This is a beautiful thing.

cauliflower for haters
1 cauliflower (comin' right up)
2 TBSP olive oil
4 or 5 garlic cloves, minced
1 or 2 Thai chilies if that's how you roll
a spoonful of sesame seeds if you have them

salt and pepper

Really the most important part of this recipe is the slicing of the cauliflower. To do it so that you get nice brown, crispy edges, first cut it in half, with the stem end on the cutting board. Remove the core and any tough leaves, rinse the two halves, and go back to the board.

With the flat end of the cauliflower half on the cutting board, slice the cauliflower into 1/2" slices. Just slice it from stem to crown. Don't worry about breaking up the florets (though if you end up with a particularly unwieldy slice, you might snip it into two or three). Do the other half, too.

Heat the olive oil in a cast-iron skillet to medium high, add the garlic and chilies if you're using them, and almost immediately add the cauliflower—don't give the garlic time to brown too much first.

Fry the cauliflower pretty hot and fast, letting the edges brown. The little cauliflower bits will get quite brown, and this is good. When the cauliflower is almost as brown as you want it, add the sesame seeds (if you're using them), salt, and pepper.

I dare you not to like it, hater.