Ingredients (8)
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extra-virgin olive oil 3 tablespoons
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chopped red onion 1 cup
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cauliflower, core removed and finely chopped 1 head (about 2 pounds)
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kosher salt ½ teaspoon
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freshly ground black pepper ¼ teaspoon
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grated Parmesan cheese ⅓ cup
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chopped fresh parsley 2 tablespoons
Steps (3)
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1Heat the oil in a large skillet over medium-high. Add the onion; cook, stirring occasionally, until slightly softened, 3 to 4 minutes.
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2Stir in the cauliflower and cook 5 minutes. Add 1/2 cup water, salt and pepper; cook until the cauliflower is tender but not mushy, stirring occasionally, 10 minutes.
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3
Stir in the cheese and cook 1 minute. Remove from the heat and stir in dipping sauce and parsley; serve hot.
Make Ahead Tip: Can be made up to 1 day ahead and reheated in a skillet over medium heat.
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