Sautéed Cauliflower & Tomatoes

Sautéed Cauliflower and Tomatoes

4 t. extra-virgin olive oil
One head cauliflower, broken into florets
1/4 c. water
1 pint (2 cups) grape tomatoes, halved
1 T. minced garlic
3/4 t. kosher salt
freshly ground black pepper

In a large skillet heat 3 t. olive oil on medium-high heat and add cauliflower. Cover and cook, stirring occasionally and adding a tablespoon or two of water if needed, until cauliflower is becoming browned in spots and is almost tender, about 6 to 8 minutes.

Add remaining 1 t. olive oil to skillet with tomatoes, garlic, salt and pepper and cook, stirring, until tomatoes soften and cauliflower is tender, about 3 minutes.

Serves 4 (each serving is about 1 cup)