Cauliflower lends itself to many dishes where you’d normally use potatoes; these cauliflower home fries are a great example! Lightly steamed cauliflower florets are sautéed with caramelized shallots and cumin until browned. This dish... makes for a delicious low-carb breakfast treat with a poached or lightly fried egg on top, or, as an easy, tasty side for chicken or fish.
Drain the cauliflower on paper towels. Break the larger florets into 2-3 pieces and set aside.
Heat the olive oil over a medium high flame in a cast iron skillet or other non-stick pan. When the oil starts to ripple, add the cumin seeds. Let them sizzle for 30 seconds. Add the garlic. As soon as it starts to color, add the shallots and the poblano peppers. Cook until the shallots and peppers wilt and the shallots start to color, about 5 minutes.
Stir in the reserved cauliflower to coat with the oil and shallot mixture. Cook turning the vegetables from time to time until the shallots and peppers have caramelized and the cauliflower has brown spots all over, about 5-8 minutes. Add the rosemary if using. Cook 2 minutes more. Taste for salt and serve topped with a poached or lightly fried egg and a grind or two of black pepper.
You can also repurpose leftover roasted cauliflower for this dish or you can use frozen cauliflower. If using frozen cauliflower, avoid thawing it first, as it will become mushy. Tip frozen cauliflower straight into the pan in step 3, mix with the shallots and peppers and cook covered for 1 minute to start the thaw. Proceed as per recipe.
If you can’t find a poblano pepper, use an Italian frying or cubanelle pepper. Add ½ a small jalapeno if you like it spicy.