Cauliflower Roasted!

Pan Roasted Cauliflower photo by Mette Nielsen

Pan Roasted Cauliflower with Garlic, Capers, and Walnuts

Serves 4 to 6

            Golden, roasted cauliflower, tossed with salty capers and tangy-sweet craisins, makes a winning side dish or small plate. Toss this with pasta and a little sharp cheese for an easy, light meal.

            This method of pan roasting works equally well for any member of the cabbage family (broccoli, Brussels sprouts, etc). Just be sure the vegetable is cut into equal sized pieces before you begin for even cooking..

2 tablespoons extra virgin olive oil

2 heads cauliflower, broken into florets

2 cloves garlic, smashed

1 tablespoon lemon juice, or more to taste

2 tablespoons capers, drained

¼ cup craisins

2 tablespoons chopped toasted walnuts

Salt and freshly ground black pepper to taste

            In a large skillet, heat the oil over high and sauté the cauliflower and garlic, tossing until it is nicely coated. Reduce the heat slightly, cover the pan, and cook until just tender, about 5 minutes. Uncover and continue cooking, tossing, until the cauliflower is nicely browned, another 3 to 5 minutes. Toss in the lemon juice, capers, craisins, and walnuts and season with salt and pepper to taste. Serve warm or at room temperature.