Name: Crisp-Tender Cauliflower with Spicy Red Pepper Mayonnaise
Total time: 30 min
Ingredients: 12 ounces ¾- to 1½-inch cauliflower pieces; 2 teaspoons vegetable oil; 5 garlic cloves, minced; ¾ teaspoon smoked paprika; ¾ teaspoon ground coriander; ¾ teaspoon ground cumin; Pinch to ⅛ teaspoon cayenne pepper; ⅓ cup jarred roasted red peppers, patted dry and minced; ½ teaspoon kosher salt plus salt for salting cauliflower; ¼ teaspoon sugar; 3 tablespoons mayonnaise; ¼ teaspoon grated lime zest plus ½ teaspoon juice

Why This Recipe Works

With salt, pressure, and about 15 minutes, you can make a crisp-tender, well-seasoned cauliflower side dish that keeps for days—no cooking required. The method is based on a classic Japanese preparation called yamitsuke cabbage: All you do is massage salt into the pieces, which seasons and also physically tenderizes them so their cells break and shed water, leaving them snappy, concentrated, and fresh-tasting. Once salted, the cauliflower gets rinsed to remove excess salt and drained, and can be refrigerated until needed and then either eaten as-is or lightly, simply dressed with all sorts of seasonings. Try serving it over this roasted red pepper mayonnaise: Just stir toasted garlic and spices, minced peppers, and other simple seasonings into mayonnaise; spread it on a platter, and top with the cauliflower.

Before You Begin

We developed this recipe with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use 1½ teaspoons.

Instructions

Toss 12 ounces ¾- to 1½-inch cauliflower pieces with 2 teaspoons kosher salt in large bowl, squeezing as you toss until salt dissolves in exuded liquid. Let stand for 20 minutes.

Add enough cold water to cover cauliflower and swish with your hand to rinse away excess salt. Drain well.

Meanwhile, heat 2 teaspoons vegetable oil in 8-inch skillet over medium heat until shimmering. Add 5 minced garlic cloves and cook, stirring frequently, until just starting to brown, about 2 minutes. Add ¾ teaspoon smoked paprika, ¾ teaspoon ground coriander, ¾ teaspoon ground cumin, and pinch to ⅛ teaspoon cayenne and cook, stirring constantly, until fragrant, about 30 seconds. Immediately transfer to bowl. Stir in ⅓ cup jarred roasted red peppers, patted dry and minced; ½ teaspoon salt; and ¼ teaspoon sugar and refrigerate for at least 5 minutes.

Stir 3 tablespoons mayonnaise and ¼ teaspoon grated lime zest plus ½ teaspoon juice into red pepper mixture. Season with salt to taste. Spread on serving platter, top with cauliflower (and chopped fresh herbs if desired), and serve.