This is a great dish to help use up the summer squash that has started popping up all over the place. I tossed it with shredded parmesan, but you could also top it with sharp cheddar and throw it under the broiler for an extra cheesy version.
Cauliflower with Summer Squash
(Serves 6 as a side)
2 tbsp olive oil
1 cup yellow onion, diced
1 tsp garlic, minced
2 cups cauliflower florets
1 cup zucchini, sliced
1 cup yellow squash, sliced
1/2 tsp herbs de provence
salt and pepper to taste
1/4 cup freshly shredded parmesan
Heat the olive oil in a large skillet or wok on medium heat. Add the onions and cook until translucent (about 5 minutes). Add garlic and continue to saute for 2 minutes. Add the cauliflower florets and stir, coating them in the olive oil mixture. Cover and cook until the cauliflower is just shy of al dente. Add the zucchini and yellow squash. Stir. Sprinkle the herbs de provence over the vegetables and stir. Cook until the vegetables are tender, but not squishy. Remove from heat. Stir in 1/2 of the parmesan. Use the remaining parmesan as a garnish upon serving. Salt and pepper to taste.