Ingredients:
1 head of cauliflower
2 Tblsp of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 or 2 green onions, chopped
zest of one lemon
freshly grated Parmesan

Preparation:
Cut the cauliflower into tiny trees and chop stem to the same size or smaller –  the florets should not be much larger than a table grape.
Make sure the pieces are relatively equal in size, so they cook in the same amount of time.
Rinse and set aside.
Heat the olive oil and fine grain salt in a large skillet over medium-high heat.
When hot, add the cauliflower and stir until the florets are coated.
Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula.
Brown a bit more and continue to saute until the pieces are deeply golden – about six minutes.
In the last minute stir in the garlic.
Remove from heat and stir in the chopped green onion, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of course salt, all while still pan hot.
Serve immediately.

Serves 2-3 as a side.

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