Pan-Roasted Cauliflower with Garlic and Lemon
Cauliflower's inherent sweetness makes it a perfect candidate for tang and spice. Photo by Evan Sung of The New York Times.
| Yield: 3 servings | 30 minutes |
Ingredients
1 large cauliflower head
3 tablespoons extra-virgin olive oil
2 cloves of garlic, minced
Salt and black pepper
1/2 teaspoon crushed red pepper
Zest and juice of 1/2 lemon
1/2 cup roughly chopped parsley, optional
Preparation
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 size
Coat the bottom of a large skillet with olive oil and arrange the cauliflower florets on top. Sprinkle in about 1 tablespoon of water, then cover with a tightly-fitting lid. Heat skillet on medium-high heat and sear the florets, checking color occasionally and shaking the pan when bottoms become golden brown.
Once cauliflower has roasted and become fork-tender, add in garlic and sauté for 1-2 minutes. Stir in lemon juice, zest, red pepper flakes, salt, and pepper to taste. Serve with sprinkle of minced parsley for a dash of color.