Pan-Seared Cauliflower: A Quick, Crispy Treat

Pan-seared cauliflower is a versatile dish that can be prepared in a variety of ways to suit different tastes and dietary preferences. It is a simple and quick recipe that can be made in about 15 minutes and is perfect as a low-carb side dish or a vegetarian/vegan main course. The key to achieving a delicious pan-seared cauliflower lies in browning the florets, which brings out their nutty flavour. Additionally, the versatility of this dish allows for various spices and seasonings to be added, such as garlic, chives, lemon, Parmesan, and flaky sea salt.

How to make a pan-seared cauliflower steak

Ingredients:

• 1 large head of cauliflower
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Paprika
• Coriander
• Lemon juice
• Red pepper flakes
• Sage

Optional Ingredients:

• Arugula pesto
• Pine nuts
• Hazelnuts
• Parsley
• Golden raisins
• Capers
• Red chilis or red pepper flakes
• Lemon zest

Method:

• Preheat your oven to 400-425°F. Line a large, rimmed baking sheet with non-stick foil or high-heat-resistant parchment paper and spray it with olive oil.
• Wash the cauliflower head and remove any outer leaves. Keep the core intact but trim the very bottom.
• Slice the cauliflower into 3/4-inch-thick slabs or "steaks". You should get 2-3 steaks per head of cauliflower. The outer slices may fall apart, so put these aside to roast as florets.
• Arrange the steaks in a single layer on the baking sheet and spray or brush the tops with olive oil. Sprinkle with salt, black pepper, garlic powder, paprika, and coriander.
• Roast the cauliflower steaks in the oven for 15 minutes.
• Remove from the oven and carefully flip the steaks. Spray or brush with more oil and sprinkle with any remaining spices.
• Return to the oven and bake for another 10-15 minutes, until browned and fork-tender.
• For an extra crispy texture and more defined grill marks, heat a cast-iron skillet over medium-high heat. Add a tablespoon of olive oil and carefully place the roasted steaks in the pan. Sear each side for 3-4 minutes, until deeply golden.
• Serve immediately.

Tips:

• If you want to add more flavour to your cauliflower steaks, you can marinate them before roasting. One option is to mix olive oil, balsamic vinegar, salt, black pepper, and garlic powder, and brush the mixture over the cauliflower steaks before baking.
• Cauliflower steaks can be served as a main course or a side dish. They go well with roasted cherry tomatoes, roasted Brussels sprouts, or baked spaghetti squash.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.

How to make crispy pan-fried cauliflower

Ingredients:

• 1 head of cauliflower
• 2-3 tablespoons of olive oil
• Salt and pepper
• Optional: garlic, rosemary, lemon, red pepper, parsley, almonds, and/or bacon

Method:

First, cut the cauliflower into bite-sized florets. You can either boil or steam the florets until they are fork-tender. If boiling, this should take around 7-10 minutes.

Next, heat olive oil in a large skillet or frying pan over medium-high heat. Add the cauliflower to the pan and season generously with salt and pepper. Fry the florets for 3-5 minutes on each side until they are golden brown, stirring occasionally. If you want to add some extra flavour, you can also add in some garlic and stir for one minute at the end of cooking.

Finally, serve the crispy pan-fried cauliflower as a side dish or snack. Enjoy!

How to make pan-fried cauliflower with bacon and garlic

Ingredients:

• Cauliflower
• Bacon
• Garlic cloves
• Olive oil (optional)
• Salt and pepper, to taste

Method:

First, cook the bacon in a cast-iron or heavy skillet on medium heat until crispy. Remove the bacon from the skillet and drain on a paper towel.

Next, pour off all but about a tablespoon of the bacon grease from the skillet. Add the cauliflower florets and stir to coat them in the grease. Sear the cauliflower on medium heat until browned, stirring occasionally.

If needed, add more olive oil or reserved bacon grease to the skillet for additional browning.

Once the cauliflower is browned, add the garlic and reserved bacon to the skillet and cook for an additional minute.

Finally, season with salt and pepper to taste, and serve hot as a side dish.

Tips:

• For an extra crispy texture, try roasting the cauliflower in the oven at 375F for 20-25 minutes, tossing it with olive oil, bacon, and garlic before cooking.
• To get a good sear on the cauliflower, use a heavy skillet and keep the heat brisk, adjusting as needed to prevent scorching.
• For added flavor, sprinkle the dish with freshly grated Parmesan or blue cheese, or serve with lemon wedges on the side.
• The smaller you cut the cauliflower florets, the faster this dish will cook.

How to make pan-fried cauliflower with garlic, chives, lemon, Parmesan, and sea salt

Ingredients:

• 2-3 small heads of cauliflower (or 1/2 a large head)
• 2 tablespoons of olive oil
• A couple of pinches of sea salt
• 1 clove of garlic, minced
• 1 small bunch of chives, chopped
• Freshly grated Parmesan
• A bit of flaky sea salt

Method:

First, prep the cauliflower by removing any leaves at the base and trimming the stem. Cut the cauliflower into small florets, about the size of a table grape. Make sure the pieces are relatively equal in size so they cook uniformly. Rinse the florets under running water and set aside.

Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When the oil is hot, add the cauliflower and stir until the florets are coated. Let the cauliflower get brown on the bottom, then toss with a spatula. Continue browning and sauteing until the pieces are a deep golden colour, which should take about six minutes. In the last 30 seconds, stir in the garlic.

Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt. Serve immediately.

Tips:

• If you want to add a little extra spice, try adding some crushed red pepper or cayenne pepper.
• For a curried cauliflower, use coconut oil instead of olive oil, and add Indian curry powder or Thai red curry paste.
• For a nutmeg variation, use half olive oil and half butter, then add freshly grated nutmeg toward the end of cooking.
• This style of cauliflower goes well with an open-faced egg salad sandwich for lunch, or you can throw some tofu or seitan in the pan to make it a meal.
• If you want to make this recipe vegan, simply omit the Parmesan.

How to make pan-fried cauliflower with olive oil and salt

Ingredients:

• 1 head of cauliflower
• 2-3 tablespoons of olive oil
• Salt to taste

Optional ingredients:

• Black pepper
• Red pepper flakes
• Lemon juice
• Garlic
• Parsley
• Rosemary
• Parmesan cheese
• Chives
• Bacon
• Greek Yogurt Sauce or Ranch dressing

Utensils:

• Frying pan, preferably steel or cast iron
• Cutting board
• Knife
• Spatula

Instructions:

First, cut off the bottom of the cauliflower head and separate it into bite-sized florets. The more flat sides the florets have, the easier they will be to fry.

Next, heat the olive oil in your frying pan over medium-high heat. When the oil is hot, add the cauliflower florets and toss them to coat in the oil. You can season them generously with salt and black pepper at this point.

Let the cauliflower cook without disturbing them for about 3 minutes, or until the underside is a nice golden brown. Then, use a spatula or tongs to flip each floret and cook the other side. Cauliflower florets are not flat, so try to cook each piece on at least three sides.

The cauliflower is ready when it is tender and can be pierced with a fork. You can serve it as a side dish or snack, and it goes well with Greek Yogurt Sauce, Ranch dressing, or lemon juice for that extra kick of flavour. Enjoy!

Frequently asked questions