CARAMELIZED CAULIFLOWER WITH SAGE
This recipe is a great way to introduce cauliflower to someone who doesn't usually love it. Caramelization sounds fancy, but it's really a simple way to bring out the flavor of your vegetables-and it's no harder than browning steak in a pan.
Provided by Anita Lo
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the green outer leaves and cut cross sections of the cauliflower into ½-inch (1¼-cm) thick slices. Remove any parts of the fibrous core of the cauliflower that remain.
- Transfer the slices to a large, straight-sided skillet and add enough cold water to come halfway up the sides of the cauliflower, about ¼-inch (6mm) deep. Add the butter, sugar, and lemon juice; season with salt and pepper. Cook over high heat until the water evaporates and the cauliflower is golden brown on one side, 10-12 minutes. After the cauliflower begins to caramelize, reduce the heat to low.
- Pick and slice the sage leaves. Once the cauliflower is deeply browned and the sugar has caramelized, rotate the slices to promote even browning. After a few moments, flip the cauliflower to cook the other side, about 5 minutes. Transfer to a serving dish and sprinkle with sage, hazelnuts, and freshly grated Parmesan.
CARAMELIZED CAULIFLOWER PLAIN AND FANCY
Lazy days call for this recipe's one-step preparation. But when feeling fancy, dive into steps 2 and 3, from Lucinda Scala Quinn's cookbook "Mad Hungry."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version.
- Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
- Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.
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.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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 almonds and fresno chile, if using, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams
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