Market Recipe: Pan Roasted Cauliflower



Pan Roasted Cauliflower

By Market Chef Maggie Perkins

1 small head of cauliflower
2T grapeseed oil
1 cup dehydrated apple rings, chopped
½ cup pecan pieces
1T garam masala

Preheat oven to 350 degrees. Wash and dry cauliflower head thoroughly. Remove outer leaves and separate florets. Cut larger florets into halves or quarters. Allow pieces to sit 5-10 minutes before proceeding.

In a heavy ovenproof pan (cast-iron is ideal), heat grapeseed oil to slightly smoking. Add cauliflower stirring frequently over medium-high heat to allow caramelization and crisping of surface. When all sides have browned, add apple rings, pecan pieces, and garam masala, tossing all well to coat. Move pan from stovetop to middle rack of preheated oven. Roast, uncovered about 15 minutes, or until cauliflower florets are just fork-tender.

Yields 4 side dishes. Serving suggestion:  Topped with pea shoots and a healthy drizzle of balsamic vinegar, return to oven until shoots are just wilted. Toss to combine.

Photos by Maggie Perkins

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