5.0
(5)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
In a large fry pan over medium heat, warm 2 Tbs. of the olive oil and melt the butter. Add the cauliflower florets, sprinkle with a generous pinch of salt and toss gently to coat the florets. Spread the florets into 1 layer and cook, without stirring, until the undersides are lightly browned, 3 to 4 minutes. Flip each piece over and continue cooking, undisturbed, until evenly browned, 3 to 4 minutes. Repeat until all sides are evenly browned, 3 to 5 minutes more.
Step 2
Add the remaining 1 Tbs. olive oil, the shallot, red pepper flakes and paprika to the pan. Cook, stirring occasionally, until the shallot is softened, 2 to 3 minutes. Add the honey and water and sauté until the liquid reduces to a glaze, 2 to 3 minutes. Squeeze the juice from the lemon half over the cauliflower, stir to combine and cook for 30 seconds. Remove from the heat. Taste and adjust the seasonings with salt and black pepper.
Step 3
Transfer the cauliflower to a warmed bowl and serve immediately. Serves 4.
Step 4
Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).
Your folders
177milkstreet.com
20 minutes
Your folders
taste.com.au
5.0
(1)
Your folders
new.aldi.us
15 minutes
Your folders
washingtonpost.com
5.0
(1)
Your folders
themediterraneandish.com
5.0
(4)
45 minutes
Your folders
blog.cavetools.com
4.3
(4)
120 minutes
Your folders
toriavey.com
4.8
(57)
14 minutes
Your folders
thekitchn.com
Your folders
simplyrecipes.com
Your folders
bonappetit.com
3.7
(3)
Your folders
honeybunchhunts.com
5.0
(1)
Your folders
acouplecooks.com
25 minutes
Your folders
washingtonpost.com
3.0
(1)
Your folders
thegourmetbonvivant.com
5 minutes
Your folders
foodgeek.dk
4.7
(3)
50 minutes
Your folders
177milkstreet.com
35 minutes
Your folders
seriouseats.com
Your folders
foodandwine.com
5.0
(3)
Your folders
177milkstreet.com
45 minutes