A superb way of cooking cauliflower, given to me by a Lebanese chef. The florets are stir-fried with olive oil, garlic and lots of fresh coriander, and the result is irresistible.

Cut the cauliflower into tiny florets. Heat the olive oil gently and saute the sliced garlic in it until soft, about 2-3 minutes. Turn the heat up and stir-fry the cauliflower florets for a further 2-3 minutes, tossing so that they are well coated with the oil. Turn the heat down, partially cover with a lid, and cook until soft, about 4 minutes. Stir in the chopped coriander, toss for 1 minute more, and serve.

Meal-Master format courtesy of Karen Mintzias