2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
2 cups chopped cauliflower
2 cups (about 3/4 pound) chopped corned beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large skillet or saucepan over medium-high heat.
Add the onions and cook, stirring frequently, until the onions are softened, about 5 minutes.
Add the garlic and cook, stirring, for 30 seconds more.
Stir in the cauliflower, corned beef, salt and pepper.
Reduce the heat to medium-low and cook, uncovered and stirring every once in a while, for about 15 minutes more, until the cauliflower softens and begins to brown.
Increase the heat to high, and cook for about 3 minutes more, until the bottom develops a crispy, brown crust.
Serve hot.