Recipe
Pan-Roasted Cauliflower
Cauliflower is one of my husband's favorite vegetables. Tonight, as I struggled to get home early enough for dinner after a meeting, I felt the pressure of time pressing against me as the kids started to whine, "I'mmmmmm huuuuunnnnngrrrryyyy!"
This recipe for Pan-Roasted Cauliflower takes a head of cauliflower, a couple red bell peppers, onions, garlic and olive oil and "roasting" it on the pan at a high temperature. We're not actually roasting the veggies in the oven. The vegetables get a roasted look after it is cooked on a screaming hot pan and gets a little toasted on the edges.
- 3 tablespoons of olive oil
- 1 Spanish onion – sliced
- 2 cloves of garlic – minced
- 2 red bell peppers – cut into squares
- 1 head of cauliflower – roughly chopped
- 1.5 teaspoons of Kosher salt
- 1/2 teaspoon of red pepper flakes
Heat a large saute pan on medium-high heat with olive oil.
Saute the onions and garlic for about 2-3 minutes; stirring making sure it doesn’t burn. Add the cauliflower and red peppers and toss gently, turning up the heat as needed and let sit without mixing for about 2 minutes. Watch closely that it doesn’t burn. (You just want the edges to start to get brown and the vegetables tender.
Toss and let all the sides of the cauliflower reach the heat and get tender. Because of the high heat, it is important to keep a close eye and adjust heat controls accordingly.
Keep letting the vegetables “roast” in the pan until the cauliflower and even the red peppers have the roasted look. Add salt and pepper, toss again and taste.
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