Skillet-Roasted Cauliflower with Cumin and Pistachios
By Steve DunnPublished on November 23, 2015
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
1 head cauliflower (2 pounds)1 teaspoon cumin seeds 1 teaspoon coriander seeds ¼ cup extra-virgin olive oil Salt and pepper ½ teaspoon paprika Pinch cayenne pepper 1 teaspoon grated lime zest, plus lime wedges for serving3 tablespoons chopped fresh mint ¼ cup pistachios, toasted and chopped
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 3/4-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1 1/2-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.
- Heat cumin seeds and coriander seeds in 12-inch nonstick skillet over medium heat, stirring frequently, until lightly toasted and fragrant, 2 to 3 minutes. Transfer to spice grinder or mortar and pestle and coarsely grind. Wipe out skillet.
- Combine 2 tablespoons oil and cauliflower florets in now-empty skillet and sprinkle with 1 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, paprika, cayenne, cumin-coriander mixture, and lime zest to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir spice 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 mint. Transfer cauliflower to serving platter and sprinkle with pistachios. Serve, passing lime wedges separately.
Time
50 minutesYield
Serves 4 to 6Ingredients
1 head cauliflower (2 pounds)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
¼ cup extra-virgin olive oil
Salt and pepper
½ teaspoon paprika
Pinch cayenne pepper
1 teaspoon grated lime zest, plus lime wedges for serving
3 tablespoons chopped fresh mint
¼ cup pistachios, toasted and chopped
Ingredients
1 head cauliflower (2 pounds)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
¼ cup extra-virgin olive oil
Salt and pepper
½ teaspoon paprika
Pinch cayenne pepper
1 teaspoon grated lime zest, plus lime wedges for serving
3 tablespoons chopped fresh mint
¼ cup pistachios, toasted and chopped
Ingredients
1 head cauliflower (2 pounds)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
¼ cup extra-virgin olive oil
Salt and pepper
½ teaspoon paprika
Pinch cayenne pepper
1 teaspoon grated lime zest, plus lime wedges for serving
3 tablespoons chopped fresh mint
¼ cup pistachios, toasted and chopped
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 3/4-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1 1/2-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.
- Heat cumin seeds and coriander seeds in 12-inch nonstick skillet over medium heat, stirring frequently, until lightly toasted and fragrant, 2 to 3 minutes. Transfer to spice grinder or mortar and pestle and coarsely grind. Wipe out skillet.
- Combine 2 tablespoons oil and cauliflower florets in now-empty skillet and sprinkle with 1 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, paprika, cayenne, cumin-coriander mixture, and lime zest to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir spice 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 mint. Transfer cauliflower to serving platter and sprinkle with pistachios. Serve, passing lime wedges separately.
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