Seared and Roasted Cauliflower
Eating a rainbow is great advise but that doesn’t mean white vegetables are without nutritional value.
Cauliflower is a great source of vitamin C, K, B6 and folate.
It has dietary fiber, choline, omega-3 fatty acids, manganese, phosphorus and biotin.
It’s also a good source of B2, B1, niacin, magnesium and panthotenic acid.
Not too bad for a white veggie! Eat it up!
12″ skillet or stainless steel braising pan
cookie sheet or hotel pan
1 large head cauliflower, sliced into scant 1/2″ slabs – see below
4 – 6 cloves garlic, peeled, smashed and tossed with a little olive oil
Preheat the oven to 375°
Cut the cauliflower
Pare away the outer leaves and the base of the stem.
Place cauliflower on your cutting board, floret side up.
Slice into scant 1/2″ slabs by cutting straight down through the cauliflower.
Not all the pieces will be large.
You’ll have some crumbly bits from the ends and smaller florets.
That’s just fine. Use ’em all.
Sear the cauliflower
Using a large 12″skillet or stainless steel braising pan add about 1/8″ oil to the pan and heat.
Test the oil to see if it’s hot by sprinkling a bit of water in the pan.
When it sizzles the oil is hot enough. The oil should not be smoking!
Place the cauliflower pieces in the pan in one layer.
Do not stack the cauliflower. You might need to do this in two batches.
Sprinkle with a little sea salt.
Sear the cauliflower until it browns a bit and then use a spatula to turn to the other side.
Cook until browned.
Some pieces will be cooked before others so keep an eye on them.
Bake the cauliflower
As the pieces are browned on both sides place them on a cookie sheet or hotel pan.
Taste and add a little more sea salt if needed.
Add the smashed garlic and douse with a bit of balsamic vinegar.
Put the pan into the oven for up to 20 minutes.
The cauliflower should maintain a little crunch but not be raw or mushy.
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