Pan Roasted Spicy Cauliflower
Adapted from this NYT Cooking recipe.
- 2 medium cauliflower heads (about 2 pounds)
- 3 tablespoons extra-virgin olive oil
- Salt and black pepper
- ½ teaspoon crushed red pepper, or to taste
- 1 teaspoon grated or finely minced garlic
- ½ cup roughly chopped parsley
- 1 red thai chile, minced
- Dash of fresh lemon juice
Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 15 to 20 minutes.
Add crushed red pepper, garlic, parsley and thai chili. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Spritz with fresh lemon juice just before serving.
