Brussels Sprouts, Cauliflower, and Tomato Stir-Fry

The side dish is super easy and most importantly delicious. It is extremely versatile and pairs well with meat, fish, or poultry. Just a few simple ingredients and seasoning make for a dish that will have diners thinking you slaved away for hours in the kitchen.

It came to be one evening when I raided the refrigerator and found the veggies that make up this dish. I played around with the ingredients and came up with the following recipe which happens to be a personal favorite of my other half.

Here is what you will need:

1 large head of cauliflower 1 large package (or 1 lb.) of Brussels sprouts 1 pint grape tomatoes 1 small bunch scallions 4 tbsp, extra virgin olive oil 2 cloves of garlic 3-4 tbsp. grated Pecorino Romano Cheese Salt and pepper to taste

Let’s get prepping:

Wash all of your produce well. Cut the bottoms off of the Brussels sprouts and then cut in half. Slice the grape tomatoes in half sideways not lengthwise. Cut the cauliflower into bite-sized pieces and detach the florets from the stems. Slice the scallions into small rounds. Finely mince the garlic and set aside with the vegetables.

Let’s get cooking:

Add the oil to a large frying pan over medium heat and once hot add garlic and scallions. Sauté quickly stirring frequently. Next add the cauliflower and cook for 3-5 minutes. Next add the tomatoes and quickly toss as you want them to maintain their shape. Finally add fresh cracked black pepper and grated cheese stirring well. The cheese should add sufficient saltiness but add a bit of salt to adjust to your personal taste.