A quick and delicious dish featuring caramelized cauliflower medallions finished with a drizzle of extra-virgin olive oil.
17 minutes
A quick and delicious dish featuring caramelized cauliflower medallions finished with a drizzle of extra-virgin olive oil.
Cauliflower, large head or 2 small heads
each
tablespoons
to taste
for finishing
1. Prepare the Cauliflower
Start by cleaning the leaves from the cauliflower. Using a small, sharp knife, remove the base of the stem. From the top of the cauliflower, cut it into ¼-inch slices. If the head is large, slice it in half first to make the cutting easier.
2. Heat the Olive Oil
Heat 2 tablespoons of olive oil in a heavy-bottomed pan over medium-high heat until the oil is hot but not smoking. This step is crucial because the right temperature ensures that the cauliflower will brown properly.
3. Cook the Cauliflower
Add the cauliflower slices to the pan along with a pinch of salt. Let them sit undisturbed until they start to brown. This browning process brings out the natural sugars in the cauliflower, creating a rich, caramelized flavor. Once you see a slight browning, give the slices a stir or toss them gently.
4. Finish Cooking
Continue to cook the cauliflower, stirring or tossing occasionally, until it is tender. This should take about 7 minutes in total. Don't worry if some pieces start to break up; they will still be delicious.
5. Season and Serve
Taste the cauliflower for seasoning and add more salt if needed. Finally, before serving, drizzle some extra-virgin olive oil over the top to add a fresh, rich finish.
Add a blend of za'atar, sumac, and a squeeze of lemon juice before cooking. Serve with a side of Greek yogurt mixed with cucumber, dill, and garlic for a tzatziki-like dip.
Coat the medallions with a mix of turmeric, cumin, coriander, and garam masala before roasting. Serve with a dollop of mango chutney or raita.
Season the cauliflower with a blend of za'atar and sumac before roasting, and serve with a dollop of tahini sauce on the side.
Before the final minutes of roasting, top the medallions with a sprinkle of grated Parmesan, Pecorino Romano, or nutritional yeast (for a vegan option). This will create a crispy, cheesy crust that's irresistible.
Brush the cauliflower with a mixture of soy sauce (or tamari for gluten-free) and a bit of sesame oil before roasting to give them an umami-rich dimension.
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