CAST IRON SKILLET CAULIFLOWER RECIPES

SKILLET-ROASTED CAULIFLOWER RECIPE | ALLRECIPES

Skillet-Roasted Cauliflower Recipe | Allrecipes image

Fresh herbs, garlic, and Parmesan cheese skillet-roasted with cauliflower.

Provided by Tamara Honeycutt

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 small sweet onion, sliced
salt to taste
4 cloves garlic, chopped
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried parsley
1 head cauliflower, broken into florets
½ cup freshly grated Parmesan cheese

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Heat olive oil in a skillet over medium heat. Add onion and salt. Cook for 15 minutes; add garlic, basil, thyme, and parsley. Add cauliflower and toss together.
Place skillet in preheated oven and roast for 35 minutes, stirring halfway through roasting time.
Sprinkle cauliflower with Parmesan cheese and serve.

Nutrition Facts : Calories 181.1 calories, CarbohydrateContent 10.9 g, CholesterolContent 8.8 mg, FatContent 13.2 g, FiberContent 4.1 g, ProteinContent 7.1 g, SaturatedFatContent 3.2 g, SodiumContent 236.6 mg, SugarContent 4.3 g

CAULIFLOWER STEAKS RECIPE | BON APPÉTIT

Cauliflower Steaks Recipe | Bon Appétit image

A simple recipe for cauliflower steaks that make a great, filling alternative to, well, steak steaks. We like them with this coconut-turmeric relish on top.

Provided by Claire Saffitz

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 medium head of cauliflower
3 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Plain whole-milk Greek yogurt and Coconut-Turmeric Relish (for serving; optional)

Steps:

Preheat oven to 400°. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim stem. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim off outer rounded edge of each piece to create two 1½"-thick steaks; reserve trimmed off florets for making cauliflower rice or roasted cauliflower.
Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add remaining 1 Tbsp. oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8–12 minutes. Let cool slightly.
If using relish, swipe some yogurt over each plate and place a steak on top. Spoon one-quarter of relish over each. Season with more salt and pepper. Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

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