Skillet Roasted Cauliflower with Garlic and Lemon -GUEST BLOG
Kevin made this to accompany his chicken marsala -- he has never been a huge cauliflower fan but declared this fabulous and his new go to recipe for cauliflower! This is from Cooks Illustrated.
1 head cauliflower (2#) cut into small florets ( 1 1/2" pieces)
1 slice hearty white bread -- torn into 1" pieces
5 T EVOO, divided
S/P
1 garlic clove, minced
1 t grated lemon zest, plus lemon wedges for serving
1/4 c chopped fresh parsley
Pulse bread in food processor to coarse crumbs , about 10 pulses.
In 12" nonstick skillet over medium heat - add bread crumbs, 1T EVOO, pinch salt and pepper - stir frequently until bread crumbs are golden brown about 3-5 minutes. Transfer to bowl. Wipe out skillet.
Combine 2T EVOO and cauliflower into skillet and sprinkle with 1t salt and 1/2t pepper. Cover and cook over medium high heat until florets start to brown and edges start to become translucent. About 5 minutes DO NOT LIFT LID.
Remove lid and continue to cook stirring every 2 minutes until florets are golden brown about 12 minutes.
Push cauliflower to edges of skillet. Add 2T EVOO, garlic and lemon zest to center and cook, stirring with rubber spatula until fragrant about 30 seconds. Stir garlic mixture into cauliflower and continue to cook until cauliflower is tender but still firm ,about 3 minutes.
Remove from heat and stir in parsley. Transfer to serving platter and sprinkle with bread crumbs. Serve, passing lemon wedges separately.
1 head cauliflower (2#) cut into small florets ( 1 1/2" pieces)
1 slice hearty white bread -- torn into 1" pieces
5 T EVOO, divided
S/P
1 garlic clove, minced
1 t grated lemon zest, plus lemon wedges for serving
1/4 c chopped fresh parsley
Pulse bread in food processor to coarse crumbs , about 10 pulses.
In 12" nonstick skillet over medium heat - add bread crumbs, 1T EVOO, pinch salt and pepper - stir frequently until bread crumbs are golden brown about 3-5 minutes. Transfer to bowl. Wipe out skillet.
Combine 2T EVOO and cauliflower into skillet and sprinkle with 1t salt and 1/2t pepper. Cover and cook over medium high heat until florets start to brown and edges start to become translucent. About 5 minutes DO NOT LIFT LID.
Remove lid and continue to cook stirring every 2 minutes until florets are golden brown about 12 minutes.
Push cauliflower to edges of skillet. Add 2T EVOO, garlic and lemon zest to center and cook, stirring with rubber spatula until fragrant about 30 seconds. Stir garlic mixture into cauliflower and continue to cook until cauliflower is tender but still firm ,about 3 minutes.
Remove from heat and stir in parsley. Transfer to serving platter and sprinkle with bread crumbs. Serve, passing lemon wedges separately.
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