Pan-Roasted Cauliflower with Garlic, Rosemary & Parsley

 
Cauliflower's inherent sweetness makes it a perfect candidate for tang and spice. Photo by Evan Sung of The New York Times.

Cauliflower's inherent sweetness makes it a perfect candidate for tang and spice. Photo by Evan Sung of The New York Times.

Adapted from David Tanis's recipe for The New York Times

| Yield: 5 servings | 30 minutes | 

 
 

 
 

Ingredients

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 

Lemon wedges

Preparation

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.