Pan-Roasted Cauliflower with Garlic, Rosemary & Parsley
2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
½ teaspoon crushed red pepper
1 teaspoon grated or finely minced garlic
½ teaspoon freshly chopped rosemary
½ cup roughly chopped parsley
½ teaspoon grated lemon zest
1 red chile, thinly sliced, for garnish
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 size
Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat. Season generously with salt and pepper.
Keeping heat high, repeatedly turn the cauliflower and allow the slices to 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, 10 to 12 minutes.
Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more.
Check seasoning, then transfer to a serving platter. Sprinkle with chile and serve with lemon wedges.