Cauliflower? On it’s own? Oh yeah!
Make sure you cook this hot enough to get some caramelization to happen. That’s the secret to making it not boring.
Serves 2 as a side.
| Mise en Place | |||
|---|---|---|---|
| Veggies | Staples | ||
| 1 head | cauliflower, cut into florets | 2 tbs | olive oil |
| 4 cloves | garlic, skin on | 1 tbs | red wine vinegar |
| 2 tbs | parsley, chopped | 1/8 tsp | aleppo pepper |
| kosher salt | |||
| black pepper | |||
| Equipment | |
|---|---|
| Oven | Preheated to 500 degrees |
| Cast Iron Skillet | Preheated on high till just smoking |
| Directions | |
|---|---|
| Step | Action |
| 1 | In a bowl, toss cauliflower with olive oil and add to skillet |
| 1.5 | Using tongs, manipulate florets so they are facing down (we want to caramelize the top of them) as best you can |
| 2 | Add garlic in its paper to pan |
| 3 | Cook undisturbed for two minutes, then stir florets and garlic with tongs and cook 2 more minutes |
| 4 | Stir once again and put in the oven. Cook for 5 minutes |
| 5 | Evac from oven, evac garlic from pan |
| 6 | With the back of a chefs knife, evac the garlic from its paper, chop a bit, and add to the cauliflower |
| 7 | Toss cauliflower with parsley, vinegar, salt, pepper, and black pepper |
| 8 | Plate and serve |
Categories: Sides
