Simple Pan Cooked Cauliflower Recipes

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

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.

SKILLET-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Add onion and salt. Cook for 15 minutes; add garlic, basil, thyme, and parsley. Add cauliflower and toss together.
• Place skillet in preheated oven and roast for 35 minutes, stirring halfway through roasting time.
• Sprinkle cauliflower with Parmesan cheese and serve.

SIMPLE PAN-COOKED CAULIFLOWER

Steps:

• 1. Heat half of the oil in a large nonstick wok or saucepan over medium heat and cook the potatoes, stirring, until golden, about 5 minutes. Transfer to a bowl, leaving behind as much oil as possible.2. Add the remaining oil and the cauliflower to the pan and cook, stirring, until golden, about 5 minutes. Mix in the potatoes.3. Add the ginger, turmeric, cayenne pepper, and salt. Cover the pan, reduce the heat to low and cook, stirring as needed, until the cauliflower and potatoes are very soft (almost mushy), 20 to 30 minutes. Add 1 to 2 tablespoons water, if needed. Add the cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, and serve.VARIATION: To make this dish more eye-catching, cut the potatoes and cauliflower into tiny 1/4-inch pieces. Or, add 1 small finely chopped red bell pepper with the cilantro.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.