Roasted Cauliflower

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

Oven Preheated to 500 degrees
Cast Iron Skillet Preheated on high till just smoking

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

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