Monday, February 24, 2014

Slow-Roasted Cauliflower

Slow-roasted cauliflower pairs as a quick, healthy side dish that's tasty and easy to prepare!

Cauliflower can be a boring vegetable for me. In the past, the only two ways I ate cauliflower was from a veggie tray, raw, with ranch dressing or steamed with butter. The veggie can be bland and needs as much help as possible to be flavorful. I recently discovered a recipe for cauliflower sauce that is absolutely delicious. It made me look a cauliflower in a whole new way.

One day, I was watching "The Chew" and Chef Michael Symon was making roasted cauliflower steaks. It sounded like it would be a winner and I decided to give it a try. I followed the same techniques as Chef Symon. I cut mine into florets instead of 1/2-inch slices but you can do either that you prefer. In a medium bowl, toss cauliflower with 2-3 tablespoons olive oil (or enough to coat as desired) and a little salt and pepper. Heat a little extra virgin olive oil in a broiler safe skillet. Once the oil has begun to shimmer, arrange cauliflower in skillet and saute for one minute or until cauliflower begins to caramelize.

See all that beautiful color?

Delicious and full of flavor!

Pop under the broiler for 4-5 minutes until cauliflower is tender and lightly browned. Let cool slightly and toss with freshly, chopped parsley.

It's the perfect, quick side dish!

Roasted Cauliflower Steaks
  • 1 head of Cauliflower
  • 2-3 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • Fresh parsley, if desired


1.  Arrange oven rack in the middle of the oven. Preheat broiler.

2. Heat a little olive oil in a 12-inch skillet*over medium heat. Wash cauliflower and trim away the green leaves and core. Cut cauliflower into florets. In a medium bowl, toss florets with olive oil, salt and pepper.

3. Arrange cauliflower in preheat skillet saute for one minute or until cauliflower begins to caramelize. Do not stir.

4. Place under broiler for 4-5 minutes or until cauliflower is browned on top. Remove from oven and sprinkle with chopped, fresh parsley.

*Make sure your skillet is broiler safe. If it is not, remove cauliflower after sauteing and place in a broiler safe dish before transferring to broiler.

Adapted from Michael Symon

1 comment :