Garlicky Pan-Roasted Cauliflower
Nearly any vegetable tastes good browned in olive oil and showered with garlic, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
MAKES: 4 to 6 Servings
PREP/COOK TIME: 30 minutes
2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
½ teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
½ teaspoon freshly chopped rosemary
½ cup roughly chopped parsley
½ teaspoon grated lemon zest
¼ cup toasted pinenuts
1 red fresno chile, thinly sliced, for garnish (optional)
Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with pinenuts and fresno chile, if using, and serve with lemon wedges.
Storage Will keep for 2 to 3 days in the refrigerator.
Adapted from one of David Tanis' recipes.