Skillet-Roasted Cauliflower with Capers and Pine Nuts for Two
By Steve DunnPublished on November 23, 2015
Time
40 minutes
Yield
Serves 2
Ingredients
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. You’ll only need one-half head of cauliflower for this recipe. Before cutting the head in half, trim the outer leaves and cut the stem flush with the bottom of the head. Reserve the other half for another use.
Instructions
- Cut cauliflower 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 1 tablespoon oil and cauliflower florets in 10-inch nonstick skillet and sprinkle with ¼ teaspoon salt and ¼ 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 1 tablespoon 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 and serve, passing lemon wedges separately.
Time
40 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
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. You’ll only need one-half head of cauliflower for this recipe. Before cutting the head in half, trim the outer leaves and cut the stem flush with the bottom of the head. Reserve the other half for another use.
Instructions
- Cut cauliflower 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 1 tablespoon oil and cauliflower florets in 10-inch nonstick skillet and sprinkle with ¼ teaspoon salt and ¼ 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 1 tablespoon 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 and serve, passing lemon wedges separately.
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