Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, 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.
- Serves: 4 persons
- 2medium cauliflower heads (about 2 pounds)
- 3tablespoons extra-virgin olive oil
- Salt and black pepper
- ½teaspoon crushed red pepper, or to taste
- 1teaspoon grated or finely minced garlic
- ½teaspoon freshly chopped rosemary
- ½cup roughly chopped parsley
- ½teaspoon grated lemon zest
- ¼cup roasted salted almonds (homemade or store bought), roughly chopped
- 1red fresno chile, thinly sliced, for garnish (optional)
- Lemon wedges, for serving
Step 1Cut 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.
Step 2Heat 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.
Step 3Keeping 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.
Step 4Add 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 almonds and fresno chile, if using, and serve with lemon wedges.