Best 3 Skillet Roasted Cauliflower Recipes

Cauliflower is a versatile vegetable that can be prepared in many different ways. One of the most popular ways to cook cauliflower is to roast it in a skillet. This method results in a tender-crisp cauliflower that is packed with flavor. The cauliflower can be roasted on its own, or it can be combined with other vegetables, such as broccoli, bell peppers, or onions. It can also be seasoned with a variety of herbs and spices, such as garlic, thyme, or paprika. Skillet-roasted cauliflower is a healthy and delicious side dish that can be enjoyed by people of all ages.

Here are our top 3 tried and tested recipes!

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary image

Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.

Provided by David Tanis

Categories easy, quick, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
1/2 teaspoon freshly chopped rosemary
1/2 cup roughly chopped parsley
1/2 teaspoon grated lemon zest
1/4 cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

Steps:

Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams

SKILLET-ROASTED CAULIFLOWER

Skillet-Roasted Cauliflower image

Fresh herbs, garlic, and Parmesan cheese skillet-roasted with cauliflower.

Provided by Tamara Honeycutt

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 1h5m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 small sweet onion, sliced
salt to taste
4 cloves garlic, chopped
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried parsley
1 head cauliflower, broken into florets
½ cup freshly grated Parmesan cheese

Steps:

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

Nutrition Facts : Calories 181.1 calories, Carbohydrate 10.9 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 3.2 g, Sodium 236.6 mg, Sugar 4.3 g

SKILLET-ROASTED CAULIFLOWER WITH PANKO

Skillet-Roasted Cauliflower With Panko image

Browning, then steaming the cauliflower lets you get color on it while ensuring it's tender in the center.

Provided by Girl & The Goat, Chicago, IL

Categories Bon Appétit Cauliflower Vegetarian Kid-Friendly Side Pescatarian Kosher Small Plates

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons pine nuts
2 tablespoons vegetable oil, divided
1/4 cup panko (Japanese breadcrumbs)
1 large head of cauliflower, cut into florets with some stalk attached
Kosher salt, freshly ground pepper
1 garlic clove, finely grated
2 tablespoons unsalted butter
2 tablespoons thinly sliced pickled red peppers (such as Peppadew)
1/4 ounce Parmesan, finely grated
3 tablespoons finely chopped fresh mint

Steps:

Toast pine nuts in a large skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl.
Heat 1 Tbsp. oil in same skillet and cook panko, tossing often, until golden brown, about 3 minutes. Add to bowl with pine nuts; wipe out skillet.
Heat remaining 1 Tbsp. oil in same skillet and cook cauliflower, tossing occasionally, until browned but not cooked through, 10-12 minutes. Season with salt and pepper and add 3/4 cup water. Cook until cauliflower is crisp-tender and water has evaporated, 10-12 minutes.
Add garlic, butter, and pickled peppers to cauliflower and cook, tossing, until butter is melted and garlic and pickled peppers are fragrant, about 2 minutes. Remove from heat and mix in pine nuts and panko, Parmesan, and mint; season with salt and pepper.

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size, with no blemishes or bruises.
Roast the cauliflower in a hot skillet: This will help to caramelize the florets and give them a slightly crispy exterior.
Use a variety of seasonings: This will help to add flavor and depth to the roasted cauliflower. Some good options include garlic powder, onion powder, paprika, cumin, and chili powder.
Roast the cauliflower until it is tender-crisp: This will ensure that the cauliflower is cooked through but still has a bit of a bite to it.
Serve the roasted cauliflower immediately: This is when it is at its best, nice golden brown with crispy exterior.

Conclusion:

Skillet-roasted cauliflower is a delicious and healthy way to enjoy this versatile vegetable. It is a great side dish for a variety of meals, or it can be used as a main course when served with a protein-rich food such as grilled chicken or tofu. Skillet-roasted cauliflower is also a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium. So next time you are looking for a quick and easy way to cook cauliflower, give skillet-roasted cauliflower a try.