1 pint baby brussel sprouts,julienned
1 head cauliflower
1/2 onion, finely chopped
2 cloves garlic, chopped
1 1/2 C water
1/2 t salt, adjust to taste
1 T rice oil
- Break or chop cauliflower into tiny pieces. Rinse.
- Place rice oil in bottom of a large sillet with a lid. Heat.
- Add ingredients to the skillet and stir. Cover. Cook on medium heat. If the water evaporates before brussel sprouts and cauliflower have steamed, add water and cover again.
- When ingredients have cooked to a bright color, uncover and increase heat. Check the taste at this point and adjust salt. Cook until water evaporates and vegetables are done.