The steam bag gets you halfway there in minutes, then a quick pan finish brings the florets golden and nutty. One pan, no fuss, just cauliflower done right on a tired weeknight.

Serves 2. 20 minutes, 12 at the stove.

About 310 calories a serving, 8 g protein, 22 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Steam the cauliflower in the bag for 5 minutes in the microwave, then set it aside to cool slightly so you can handle it.5 min
2. While the bag cooks, mince 3 garlic cloves fine. Heat 3 tablespoons of oil in a large skillet over medium-high heat until shimmering, then add the garlic and cook for 30 seconds until fragrant.
3. Tip the steamed cauliflower into the pan with the garlic oil, stirring to coat every piece. Let it sit without stirring for 3 minutes until the bottoms start to brown.3 min
4. Toss the cauliflower, then cook for another 3 minutes, stirring once or twice, until the florets are golden and a few edges char. Season with salt and pepper to taste, then serve right from the pan.3 min

Note Swap 2 tablespoons of the oil for butter if you have it for a richer finish. Leftovers keep in a sealed container for three days and reheat well in a skillet. Serve with grains or pasta to stretch it into a fuller meal, or with a fried egg on top.