Even those who aren’t huge fans of cauliflower might fall in love with this easy side dish, since cooking cauliflower in a smoking-hot pan until it is well browned brings out its natural sweetness. This dark, caramel-like flavor is enhanced by the spicy glaze and a splash of tart lemon juice.
Sweet and Smoky Caramelized Cauliflower
- 2 Tbs. unsalted butter
- 3 Tbs. olive oil
- 1 large head cauliflower (about 3 lb./1.5 kg), cored and cut into 1-inch (2.5-cm) florets
- Sea salt and freshly ground black pepper
- 1 shallot, minced
- 1/2 tsp. smoked sweet paprika
- 1/4 tsp. red pepper flakes
- 2 Tbs. honey
- 1/2 lemon
1. In a large fry pan over medium heat, melt the butter with 2 Tbs. of the olive oil. Add the cauliflower florets, sprinkle with a generous pinch of salt and toss gently to coat the florets with the seasoned oil. Spread the florets in a single layer in the pan and cook, without stirring, until lightly browned on the bottom, 3 to 4 minutes. Using tongs, turn each piece and continue cooking, undisturbed, until evenly browned on the second side, 3 to 4 minutes. Repeat until all sides are evenly browned, 3 to 5 minutes longer.
2. Add the remaining 1 Tbs. olive oil, the shallot, paprika and red pepper flakes to the pan. Cook, stirring occasionally, until the shallot is softened, 1 to 2 minutes. Add the honey and 2 Tbs. water and sauté until the liquid reduces to a glaze, 2 to 3 minutes. Squeeze the juice from the lemon half over the cauliflower, stir to combine, and cook just until warmed through, about 30 seconds. Remove from the heat. Taste and season with salt and black pepper.
3. Transfer the cauliflower to a warmed serving bowl and serve immediately. Serves 4.
Find more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.