Directions

Remove the leaves and stem of the cauliflower, and evenly cut it into small pieces no bigger than a grape.

Heat olive oil and salt in a large skillet over medium-high heat. Add cauliflower, shallot, and garlic, stirring to make sure everything is well-coated with oil. When the cauliflower begins to brown and the pan dries, add the broth and stir well. Saute until everything takes on a satisfying color.

Remove from heat and stir in the zest and parmesan.

Plate, garnish with a little parsley if you please, and serve.