Best 3 Skillet Roasted Cauliflower Recipes
Craving a dish that's both healthy and packed with flavor? Look no further than skillet-roasted cauliflower. This versatile vegetable takes center stage in a symphony of culinary delights, offering a plethora of recipes to tantalize your taste buds. From the classic roasted cauliflower with garlic and herbs to the tangy lemon-tahini dressing, each recipe promises a unique culinary adventure. Whether you prefer your cauliflower tender and caramelized or crispy and charred, these recipes cater to every palate. So, grab your skillet and get ready to embark on a roasted cauliflower extravaganza!
Here are our top 3 tried and tested recipes!
SKILLET-ROASTED CAULIFLOWER
Fresh herbs, garlic, and Parmesan cheese skillet-roasted with cauliflower.
Provided by Tamara Honeycutt
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h5m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 10.9 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 3.2 g, Sodium 236.6 mg, Sugar 4.3 g
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams
SKILLET-ROASTED CAULIFLOWER WITH PANKO
Browning, then steaming the cauliflower lets you get color on it while ensuring it's tender in the center.
Provided by Girl & The Goat, Chicago, IL
Categories Bon Appétit Cauliflower Vegetarian Kid-Friendly Side Pescatarian Kosher Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toast pine nuts in a large skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl.
- Heat 1 Tbsp. oil in same skillet and cook panko, tossing often, until golden brown, about 3 minutes. Add to bowl with pine nuts; wipe out skillet.
- Heat remaining 1 Tbsp. oil in same skillet and cook cauliflower, tossing occasionally, until browned but not cooked through, 10-12 minutes. Season with salt and pepper and add 3/4 cup water. Cook until cauliflower is crisp-tender and water has evaporated, 10-12 minutes.
- Add garlic, butter, and pickled peppers to cauliflower and cook, tossing, until butter is melted and garlic and pickled peppers are fragrant, about 2 minutes. Remove from heat and mix in pine nuts and panko, Parmesan, and mint; season with salt and pepper.
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is firm and has tightly packed florets. Avoid heads with brown spots or blemishes.
- Cut the cauliflower into evenly sized florets: This will help them cook evenly. If the florets are too small, they will overcook and become mushy. If they are too large, they will take longer to cook and may not cook evenly.
- Toss the cauliflower in oil and seasonings: This will help them to brown and develop flavor. You can use any type of oil you like, such as olive oil, avocado oil, or coconut oil. As for seasonings, you can use salt, pepper, garlic powder, onion powder, or any other herbs and spices you enjoy.
- Roast the cauliflower in a hot skillet: This will help them to caramelize and develop a crispy crust. Make sure the skillet is hot before adding the cauliflower, and don't overcrowd the pan. Otherwise, the cauliflower will steam instead of roast.
- Stir the cauliflower occasionally: This will help them to cook evenly. You want the cauliflower to be tender on the inside and crispy on the outside.
- Serve the cauliflower immediately: Roasted cauliflower is best enjoyed hot out of the skillet. You can serve it as a side dish, a main course, or a snack.
Conclusion:
Skillet-roasted cauliflower is a versatile and delicious dish that can be enjoyed in many different ways. It is a healthy and flavorful side dish, a hearty main course, or a satisfying snack. With its crispy crust and tender interior, roasted cauliflower is a surefire hit with everyone who tries it. So next time you're looking for a quick and easy recipe, give skillet-roasted cauliflower a try. You won't be disappointed!
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