Skillet-Roasted Cauliflower with Capers and Pine Nuts
By Steve DunnPublished on November 23, 2015
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
1 head cauliflower (2 pounds)¼ cup extra-virgin olive oil Salt and pepper 2 tablespoons capers, rinsed and minced1 teaspoon grated lemon zest, plus lemon wedges for serving¼ cup pine nuts, toasted2 tablespoons minced fresh chives
Before You Begin
For the first 5 minutes of cooking, the cauliflower steams in its own released moisture, so it is important not to lift the lid from the skillet during this time.
Instructions
- Trim outer leaves of cauliflower and cut stem flush with bottom of head. Turn head so stem is facing down and cut head into ¾-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1½-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.
- Combine 2 tablespoons oil and cauliflower florets in 12-inch nonstick skillet and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid), about 5 minutes.
- Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes.
- Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, capers, and lemon zest to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir caper mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.
- Remove skillet from heat and stir in pine nuts and chives. Transfer cauliflower to serving platter. Serve, passing lemon wedges separately.
Time
40 minutesYield
Serves 4 to 6Ingredients
1 head cauliflower (2 pounds)
¼ cup extra-virgin olive oil
Salt and pepper
2 tablespoons capers, rinsed and minced
1 teaspoon grated lemon zest, plus lemon wedges for serving
¼ cup pine nuts, toasted
2 tablespoons minced fresh chives
Ingredients
1 head cauliflower (2 pounds)
¼ cup extra-virgin olive oil
Salt and pepper
2 tablespoons capers, rinsed and minced
1 teaspoon grated lemon zest, plus lemon wedges for serving
¼ cup pine nuts, toasted
2 tablespoons minced fresh chives
Ingredients
1 head cauliflower (2 pounds)
¼ cup extra-virgin olive oil
Salt and pepper
2 tablespoons capers, rinsed and minced
1 teaspoon grated lemon zest, plus lemon wedges for serving
¼ cup pine nuts, toasted
2 tablespoons minced fresh chives
Why This Recipe Works
Cutting the cauliflower into planks and then into flat-sided florets maximizes its surface area for plenty of flavorful browning. We start the cauliflower in a cold pan and allow it to steam in its own moisture before removing the lid and letting it brown. These techniques deliver roasted results in less than half the time required for oven-roasting.
Before You Begin
For the first 5 minutes of cooking, the cauliflower steams in its own released moisture, so it is important not to lift the lid from the skillet during this time.
Instructions
- Trim outer leaves of cauliflower and cut stem flush with bottom of head. Turn head so stem is facing down and cut head into ¾-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1½-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.
- Combine 2 tablespoons oil and cauliflower florets in 12-inch nonstick skillet and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid), about 5 minutes.
- Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes.
- Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, capers, and lemon zest to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir caper mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.
- Remove skillet from heat and stir in pine nuts and chives. Transfer cauliflower to serving platter. Serve, passing lemon wedges separately.
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