Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary

By David Tanis

Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary
Evan Sung for The New York Times
Total Time
30 minutes
Rating
4(1,776)
Comments
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Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.

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Ingredients

Yield:4 to 6 servings
  • 2medium cauliflower heads (about 2 pounds)
  • 3tablespoons extra-virgin olive oil
  • Salt and black pepper
  • ½teaspoon crushed red pepper, or to taste
  • 1teaspoon grated or finely minced garlic
  • ½teaspoon freshly chopped rosemary
  • ½cup roughly chopped parsley
  • ½teaspoon grated lemon zest
  • ¼cup roasted salted almonds (homemade or store bought), roughly chopped
  • 1red fresno chile, thinly sliced, for garnish (optional)
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

140 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 416 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut each cauliflower in quarters and remove the core. Cut quarters into ½-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.

  2. Step 2

    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.

  3. Step 3

    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, 10 to 12 minutes.

  4. Step 4

    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 almonds and fresno chile, if using, and serve with lemon wedges.

Ratings

4 out of 5
1,776 user ratings
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Comments

MAZINYC

Where on earth can I find a fresno chili? I live on the Upper East Side, and I have checked Agata & Valentina, Fairway, Citarella, Grace's Market Place and Whole Foods, all to no avail. It would be enormously helpful if The Times could provide some source(s) for hard-to-find ingredients, or suggest a substitute. If I can't find something in New York City, what about the folks who cook and live between the two coasts?

acmadigan726

Delicious! did as others recommended and cooked cauliflower with oil, salt, pepper in 425 degree oven for approx. 30 min (tender with some browned crispy bits). Pulled it out, tossed it with garlic, rosemary, lemon zest, pepper, parsley and put it back in oven for ~5 min. Pulled it out and tossed with almonds and served. Easy and delicious.

Hostagirl8

Oh, for the love. Just like any spice, Google a substitute (like someone else mentioned). Fresno Chile is easy to find here in Chicago. And if you can't find a specific chile in your area, there are 1000s of others. I have yet to see a NYT recipe that I did not have (or couldn't find) an ingredient or a sub. Maybe check out one of those ethnic markets or an online spice shop (like The Spice House). That's the fun with cooking. Live a little.

GS

Fresno peppers are just red Jalapenos and you can almost always find them at Whole Foods or any big grocery store with a fresh chile section.

David

This is spectacular: a favorite David Tanis recipe (and I'm a bit of a fan). It has contrasts of flavors and textures (salt, fat, acid, heat? check), is not difficult or time-consuming to prepare (though it does require due attention). If you have access, this is a great place to use urfa chile or Aleppo pepper or even Gochugaru instead of generic chile flake (maybe double the amount). I can only fault it for tending to outshine what it is served with, and it is too low-cal for a main.

Kasey

Like others, I too roast my cauliflower on a baking sheet at 400 for about 20 minutes before tossing the chili, garlic, rosemary, and lemon zest with it for the last five minutes. Then I top with parsley and toasted almonds. Perfect and less messy.

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