PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

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Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary image

Number Of Ingredients 7

2 pounds cauliflower
3 tablespoons olive oil
1/2 teaspoon crushed red pepper
1 teaspoon garlic, minced
1/2 teaspoon rosemary
1/2 cup parsley, chopped
1/2 teaspoon lemon zest

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.

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