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