Stephanie Izard’s Skillet Roasted Cauliflower

November 8, 2015 | By | Reply More

skillet roasted cauliflower

I’ve lived in the Philadelphia area for several years now, but anyone who knows me knows that Chicago is the city of my childhood and it’s the city I still love. Besides the stunning architecture, cleanliness, ease of getting around, culture and friendliness, I love the city’s food scene. Like most world-class cities, Chicago has so many wonderful restaurants that infrequent food-obsessed visitors like me will never get to most of the great places.

On a business trip last year, I found my way to the West Loop and to Girl & The Goat, chef Stephanie Izard’s much-hyped eatery. I dined early at the bar where the friendly bartender helped me hone a selection of small plates and creative cocktails for dinner. Every dish was delicious with fresh ingredients and unexpected flavors. The experience was worth the hype.

I was thrilled recently to discover Ms. Izard’s recipe for skillet roasted cauliflower that would help me bring the inventive flavors of Girl & The Goat right to my dinner table. The humble cauliflower has enjoyed a surge in popularity recently. You can roast it, puree it by itself, puree it together with potatoes, steam it, or use it to top a white pizza. I’ve seen that you can even use it to make a crust for your pizza, although I have no intention of going there. The most delicious way I’ve eaten cauliflower recently was this way – simply cooked in a skillet with a light sauce of butter, Peppadew peppers, mint (Kentucky Colonel spearmint is still growing wild in our front yard!), and Parmesan with pine nuts and Panko to add crunch. Cauliflower is at its best in the fall, so this is one to make now!

Ingredients (Serves four as a side dish)

2 Tbsp. pine nuts

2 Tbsp. vegetable oil, divided

1/4 cup Panko (Japanese-style) bread crumbs

1 large head of cauliflower, cut into larger florets with some stem attached

Sea salt and freshly ground pepper

1 clove garlic, minced

2 Tbsp. unsalted butter

2 Tbsp. thinly sliced picked red peppers, such as Peppadew

1/4 ounce Parmesan cheese, finely grated

3 Tbsp. finely chopped mint

Step one:

2 Tbsp. pine nuts

1 Tbsp. vegetable oil

1/4 cup Panko (Japanese-style) bread crumbs

In a large, dry skillet over medium-high heat, toast the pine nuts. Keep an eye on them since they can burn quickly, you want them to be golden brown. Remove them from the skillet and set aside in a small bowl. Heat 1 tablespoon oil in the same skillet and add Panko. Stir to coat and toast the breadcrumbs until golden brown. Add the Panko to the bowl with the pine nuts and wipe out the skillet.

Step two: 

1 large head of cauliflower, cut into larger florets with some stem attached

1 Tbsp. vegetable oil

Sea salt and freshly ground pepper

Heat remaining tablespoon of oil in the same skillet over medium-high heat and add cauliflower. Toss the florets occasionally, but let them get browned or even slightly charred in some spots. The cauliflower should be browned but not cooked through, about 10-12 minutes. Season it with salt and pepper and add 3/4 cup of water to the skillet. Cook, stirring occasionally, until the cauliflower is crisp-tender and most of the water has evaporated, 10-12 minutes.

skillet roasted cauliflower

Friday dinner at the Plotnicks!

Step three:

1 clove garlic, minced

2 Tbsp. unsalted butter

2 Tbsp. thinly sliced picked red peppers

1/4 ounce Parmesan cheese, finely grated

3 Tbsp. finely chopped mint

Add the garlic, butter, and Peppadew peppers to the pan. Cook for about 2 minutes until butter is melted to make a light sauce and garlic and peppers are fragrant. Remove from the heat and stir in the Parmesan, mint, and your reserved pine nuts and toasted Panko. Serve immediately.

This side dish is perfect with roasted chicken or fish. Mr. President and I enjoyed it recently with Smitten Kitchen’s turkey meatballs and chickpea salad. I think there are some possibilities for turning this into a main dish, too. Try tossing the cauliflower with orecchiette or other small pasta, using a bit of starchy pasta cooking water to help make a sauce, and then toss in the mint, Parmesan, pine nuts and Panko just before serving. For a gluten-free meal, skip the Panko and use the cauliflower as a filling for a hearty omelet or frittata.

Tags: , , , ,

Category: Fall, Food, General, Recipes, Side Dishes

Leave a Reply

Read previous post:
meditation
Improve your Headstate: Get Into Meditation

If you're a regular here and have been keeping up with me for the last few weeks, you may have noticed a...

Close