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.
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!
Pan Roasted Cauliflower
- 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
- 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.
- 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.
- 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.
- 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.
- When ready to serve, sprinkle the top with the toasted breadcrumbs and some pecorino.