Pan-Roasted Cauliflower: A Simple, Delicious Side

Pan-roasted cauliflower is a delicious and simple dish that can be made in just a few minutes. It's a great side option for chicken or beef, or it can be enjoyed as a light lunch. The key to getting that perfect flavour is to cook the cauliflower until it's fork-tender, giving it a lovely charred note. You can also add other ingredients like garlic, Parmesan cheese, lemon juice, or even chilli flakes to spice things up. So, if you're looking for a quick, easy, and tasty dish, pan-roasted cauliflower is a great choice!

How to Pan Roast Cauliflower

Pan-roasted cauliflower with lemon and Parmesan

Ingredients for 4 servings:

• 1 head of cauliflower, cut into florets
• 2 tablespoons of olive oil
• 1 tablespoon of freshly squeezed lemon juice
• 1/4 cup of finely grated Parmesan cheese
• 1/4 cup of Italian parsley, minced
• Salt and pepper, to taste

Optional:

• 2 tablespoons of butter
• 1/4 teaspoon of red pepper flakes
• 4 cloves of garlic, minced

Method:

First, cut the cauliflower into small florets. If you want to get a nice golden crust, try chopping the florets in half lengthwise to create a flat side that will touch the pan.

Next, melt two tablespoons of butter with one tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower to the skillet, season with salt, and toss to coat. Spread the cauliflower out into an even layer and cook undisturbed for 3-4 minutes. Repeat this process until the cauliflower is fork-tender, usually around 10-12 minutes total.

Once the cauliflower is fork-tender, add in the minced garlic and cook for another 1-2 minutes. If you like a little spice, add in the red pepper flakes now.

Transfer the cauliflower to a serving bowl. Sprinkle with lemon juice, Parmesan cheese, salt, and pepper to taste. Toss gently to coat, then sprinkle with minced parsley for a pop of color.

Serve immediately and enjoy!

Pan-roasted cauliflower steaks with tomatoes and capers

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1/4 teaspoon red chile flakes
• 1/2 head cauliflower, cut into 1/2-inch-thick cross sections, plus any leaves
• Kosher salt to taste
• 1 cup cherry tomatoes, halved
• 2 tablespoons capers (soaked in water if salted), drained
• 1 tablespoon chopped Italian flat-leaf parsley

Instructions

Heat the olive oil in a large cast-iron frying pan over medium heat. Add the garlic and red chile flakes, and swirl until fragrant.

Add the cauliflower, which should fit in the pan in a single layer, and any extra cauliflower pieces, making sure they are all touching the pan. Season with salt.

Cook the cauliflower steaks without turning until caramelized, about 8 minutes. Then, flip and cook until browned on the bottom and tender, another 8 to 10 minutes. During the last few minutes, add the cauliflower leaves, tomatoes, and capers, and cook until the tomatoes and leaves wilt.

Adjust the seasoning with salt, scatter with the parsley, and serve immediately.

Tips and Tricks

• For an extra flavour boost, add some Parmesan cheese and a squeeze of lemon juice to the dish.
• If you want to make this dish even more colourful, try adding some minced Italian parsley to the mix.
• If you're short on time, you can cut the cauliflower into smaller florets and reduce the cooking time.
• If you want to make this dish even more indulgent, you can add a drizzle of melted butter to the pan before serving.
• If you prefer your food on the spicier side, feel free to add more red chile flakes or even some freshly ground black pepper.

Skillet-roasted cauliflower with garlic and lemon

Ingredients

• 2 tablespoons olive oil
• 1 small sweet onion, sliced
• 4 cloves garlic, chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 head cauliflower, broken into florets
• Salt to taste
• 1/2 cup freshly grated Parmesan cheese

Method

• Preheat the oven to 425°F (220°C).
• Heat olive oil in a skillet over medium heat.
• Add onion and a pinch of salt. Cook for 15 minutes.
• Add garlic, basil, thyme, and parsley.
• Add cauliflower and toss together.
• Place the skillet in the preheated oven and roast for 35 minutes, stirring halfway through.
• Sprinkle cauliflower with Parmesan cheese and serve.

Tips

• For an extra kick of flavour, add some red pepper or chilli flakes.
• If you're short on time, try increasing the heat to medium-high and cooking the cauliflower for 10-12 minutes until tender and golden.
• If you want to make this dish ahead of time, store the cooked cauliflower in the fridge and reheat it in a skillet before serving.

Skillet Parmesan garlic cauliflower

Ingredients:

• 1 head of cauliflower
• 2 tablespoons of unsalted butter
• 1 tablespoon of olive oil
• 1/2 teaspoon of kosher salt
• 4 cloves of minced fresh garlic
• 1/4 teaspoon of red pepper flakes
• 1/4 cup of grated fresh Parmesan cheese
• 1/4 teaspoon of black pepper
• 1 tablespoon of chopped fresh parsley

Method:

• Cut the head of cauliflower into small florets.
• Melt the butter with the olive oil in a large 10- or 12-inch skillet over medium-high heat.
• Add the cauliflower to the skillet, season with salt, and toss to coat. Spread the cauliflower into an even layer and cook for 3 to 4 minutes without stirring.
• Stir the cauliflower and repeat until it is fork-tender.
• Reduce the heat to medium-low and add the garlic. Cook for an additional 1 to 2 minutes.
• Add the red pepper flakes and Parmesan cheese. Toss until the cheese has melted.
• Serve with black pepper, chopped parsley, and additional Parmesan cheese, if desired.

Tips:

• For extra spice, add more red pepper flakes.
• For a lighter dish, omit the butter and use only olive oil.
• If you prefer your cauliflower more well-done, cook for a few minutes longer.
• This dish can be served as a side or a light lunch.

Pan-seared cauliflower

A simple and quick way to cook cauliflower is to pan-sear or pan-roast it. This method imparts a lovely charred note to the vegetable and is a great alternative to roasting in the oven.

Ingredients

• Cauliflower
• Olive oil
• Salt
• Butter (optional)
• Parmesan cheese (optional)
• Garlic (optional)
• Red pepper/chilli flakes (optional)
• Lemon juice (optional)
• Fresh herbs (optional)

Method

• Cut the cauliflower into small florets.
• Heat olive oil in a large skillet or cast-iron frying pan over medium-high heat. You can also add a small amount of butter to the pan for extra flavour.
• Place the cauliflower florets in the pan in a single layer. Try not to overcrowd the pan, as this will cause the cauliflower to steam rather than sear.
• Sear the cauliflower without moving it for 3-4 minutes, or until a golden crust forms.
• Flip the florets and repeat the process until all sides are golden brown and the cauliflower is tender.
• (Optional) In the last few minutes of cooking, add some sliced garlic and red pepper/chilli flakes to the pan for extra flavour.
• (Optional) Once cooked, sprinkle the cauliflower with some freshly squeezed lemon juice, grated Parmesan cheese, and/or your choice of fresh herbs, such as parsley.
• Serve immediately, or allow to cool and store in the fridge to use throughout the week.

Tips

• For extra flavour, you can also add some sliced onion and dried herbs, such as basil, thyme, and parsley, to the pan.
• If you want to add Parmesan cheese, add it towards the end of cooking so that it doesn't burn.
• You can also roast the cauliflower in the oven after searing it on the stovetop to ensure it becomes tender throughout.

Frequently asked questions