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