Cauliflower is a versatile vegetable. Cauliflower can be steak. It can be mashed potatoes. It can even be pizza. Cauliflower rice is sneaking into recipes everywhere, turning carbohydrate laden meals into gluten-free miracles. But cauliflower is also delicious just as cauliflower. It needs no Hollywood movie before and after transformation. This recipe, courtesy of The New York Times, highlights cauliflower’s inherent sweetness and adds some kick. When cooked perfectly (which is easy to accomplish), you’ll have beautifully browned florets, tender but with a little bit of crunch. Quick and simple to make, we’ve been enjoying this recipe as a healthy weekday veggie meal. It’s also great as a sneakily addicting and seriously impressive side. Take a night to celebrate cauliflower for being cauliflower! It’s a star vegetable, all on its own.
- 1 cauliflower head
- 2 TBS olive oil
- salt & pepper, to taste
- 1/4 tsp crushed red pepper
- 1 garlic clove, grated or finely minced
- 1/2 tsp freshly chopped rosemary
- 1/4 cup chopped parsley
- zest of 1 small lemon
- 1 red fresno chile, thinly sliced (optional, for a spicy garnish)
- extra lemon, for serving
- Quarter the cauliflower and cut out the core. Cut the quarters into 1/2-inch thick slices. Chop down the larger slices so that they are all about floret size.
- Heat the olive oil in a skillet over medium-high heat. When oil is hot, add cauliflower, tossing to coat in the olive oil. Season generously with salt and pepper.
- Continue to stir and flip the cauliflower, letting the slices brown as they cook. Watch the heat – you want to keep the cauliflower pieces sizzling but not scorching. Cook until tender and can easily be pierced with a fork, about 10 to 12 minutes.
- Add crushed red pepper, garlic, rosemary, parsley, and lemon zest. Stir well to coat and cook 1 minute more. Garnish with sliced chile, if you like spice, and serve with lemon wedges.
Details: Serves 4 as a side, 2 as a main. Can easily be doubled to serve more!