On the Job: Pan Roasted Cauliflower From Food52

pan roasted cauliflower

I’m so pumped to be cooking LIVE on Food52 today! Tune in at 1pm to watch me face off against the esteemed Camille Bercerra and Jennifer Perillo. I’m nervous and excited.

We’re going to be making the winner of Food52’s best dinner party side contest, Cavolfiore Palma a la Leah. I had a few friends over for dinner on Monday night and gave the recipe a trial run, since despite my days of BBC chef fun, the idea of competitive cooking in front of the cameras is a little terrifying.

Screen shot 2013-11-006 My friend Blake walked in the door and saw the cauliflower on my stove. The first thing he said was: ever since I saw this awesome recipe on Food52 I’ve been craving cauliflower.

Well well well. It’s a small food world…

I’ve never cooked cauliflower in a skillet before and couldn’t believe how crispy it got – even more so than roasting in the oven, which is my usual MO. I loved the recipe so much I decided to adapt it below for you all. For lack of physical images, I hope you’ll join me this afternoon to take some mental ones and cheer me on.

See you soon….LIVE!

Xo
Phoebe

Recipes 2013-1021_finalist_cavolfiore-palma-a-la-leah-015_(1) Image and recipe courtesy of Food52

Pan Roasted Cauliflower

Prep Time: 10 minutes

Total Time: 20 minutes

Serving Size: 4

Pan Roasted Cauliflower

This delicious cauliflower dish was the winner of Food52's best dinner party side. You can find the original recipe here.

Ingredients

  • 1 head of cauliflower
  • 1/2 cup pine nuts
  • 1/4 cup olive oil, divided
  • 2 teaspoons fresh rosemary, chopped
  • 1/2 teaspoon sumac
  • 1/2 cup fresh breadcrumbs (I used gluten-free!)
  • 1 handful parsley, chopped
  • 1 teaspoon sea salt
  • 1/4 cup golden raisins, chopped
  • Freshly grated pecorino (optional)

Instructions

  1. Cut the florets off the stems and and then chop them into tiny florets. You can also chop up the stems into tiny pieces if you want. You should have about 6 cups of chopped cauliflower.
  2. In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add the cauliflower, 1 teaspoon of salt, rosemary, and sumac. Sauté until cauliflower is tender and starts to brown a bit, stirring as necessary, about 15 minutes. You can also add a bit of olive oil if the pan starts to get too dry or the cauliflower is starting to stick.
  3. Meanwhile, in a small skillet, toast the pinenuts over medium heat until golden brown. Set aside. Heat the remaining 2 tablespoons of olive oil in the same pan. Once oil is shimmering, toss in the breadcrumbs and stir, toasting the breadcrumbs. Season with a pinch of kosher salt and a few turns of freshly ground black pepper. Remove from the heat and toss in half of the chopped parsley.
  4. When cauliflower is done, remove from the heat and season to taste with freshly ground black pepper and a pinch or so of salt if necessary. Toss in the toasted pine nuts, the chopped raisins, and the remaining parsley.
  5. When ready to serve, sprinkle the top with the toasted breadcrumbs and some pecorino.
http://feedmephoebe.com/2013/11/job-food52s-pan-roasted-cauliflower/

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10 Responses to On the Job: Pan Roasted Cauliflower From Food52

  1. Pingback: Simple Roasted Garlic Cauliflower and Potatoes Recipe - Jeanette's Healthy Living

  2. Frankie says:

    If you’re gluten-free like me, what breadcrumbs do you recommend? This an outstanding recipe. Love the combo of rosemary & pine nuts!

    • I usually just toast up a slice or two of Udi’s bread and then blitz them in the food processor. They keep for a while in the fridge or freezer. A great option to have on hand for casserole toppings or breaded fish!

  3. Jeanette says:

    Phoebe, I’ve never pan roasted cauliflower before either – going to have to give it a try. Sounds like you had fun!

    • it was such a surprising discovery! I’m never roasting cauli in the oven again. I love it when it still has that bit of crunch, and the key as it turns out is pan roasting. Cheers!

  4. Steph says:

    This looks amazing–I can’t wait to try it!

  5. Pingback: 7 Best Vegetarian Thanksgiving Dishes | Feed Me Phoebe

  6. Pingback: Gluten-Free Mushroom Risotto Recipe | Vegetarian, Healthy

  7. Pingback: Roasted Brussels Sprouts Recipe on Gruyere Toasts | Feed Me Phoebe

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