12.11.2009

Pan-Roasted Cauliflower



December is one of my favorite times of the year. My birthday, a handful of friends birthdays, Christmas, vacation days, visiting with friends who are in town, snowboarding and a lot of shopping, will all be crammed into the next 3 weeks. Yes it is packed, and I feel a bit stressed, but instead of complaining about the jammed parking lots and inevitable snow, I have decided to take a different approach. I am smiling at the twinkling lights, cranking the holiday tunes, and planning gifts I know will bring smiles to my families faces. I am enjoying every minute.



And speaking of enjoyment, let’s talk cauliflower. Perhaps a few of you are thinking, ehh, cauliflower, but there is something special, magical even, that happens to this unassuming vegetable when it is roasted. Unlike most others, it holds its structure, while the edges brown into a magnificent color and caramelized flavor. It is barely breakfast right now, but I am day-dreaming about my lunch leftovers. I hope my excitement is contagious for cauliflower, and well, December. Because they both can be so wonderful—just give them a chance.



Pan-Roasted Cauliflower
serves 4 as a side dish

1/4 c pine nuts
1 large head cauliflower, cut into tiny florets
2 T olive oil
juice of 1/2 lemon
1 t ground mustard
1/2 t salt
pepper, to taste
2 T chopped chives

In a large sauté pan, add pine nuts over medium heat, and cook, stirring often, 5-7 minutes, until toasted. Transfer pine nuts to a serving bowl. Place pan back on heat and add cauliflower, olive oil, lemon juice, ground mustard and salt. Cook, 10-12 minutes, shaking or stirring every few minutes, until cauliflower is golden brown. Transfer cauliflower to the serving bowl with pine nuts. Season to taste with pepper, and top with chives.

19 comments:

The Ordinary Vegetarian said...

Love what you've done with the ground mustard, lemon, pine nut combo. I whipped up some cauliflower soup last night with a head that was on it's way out, oh how I wish this recipe had come a day earlier. Ah well, next head!

Xiaolu @ 6 Bittersweets said...

Good for you for looking at things from the bright side :). I agree that roasting does amazing things to cauliflower even though I really love this vegemable in general. Pan-roasting sounds like a good way to say time and energy too.

blessedmama said...

I love cauliflower. And this looks so simple, yet so tasty.

VeggieWiz said...

that one's definitely going onto my must-try list! i am always at a loss when it comes to making cauliflower....i never really use it for anything else apart from aloo gobhi! this sounds yummy.....

young said...

Looks yummy!

Dana said...

Holy cow. You've taken something so amazingly delicious and cranked it up a notch or 12. I love just roasting it in the oven but I will definitely try it this way next time. I love the way lemon tastes with broccoli so I'm sure I would love it with cauliflower. Thanks for sharing the recipe.

sara said...

yum! i love cauliflower, but am usually the only one who eats it. this looks like it would make some nice leftovers as well!

ali @ gimme some oven said...

OK - I've admittedly never been a cauliflower fan. But your pictures and this post have totally convinced me to give it another try -- roasted. :) Looks totally delicious!

Oraphan said...

Oh, your pan-roasted cauliflower looks absolutely amazing! It sounds super yummy with pine nuts, I love it:)

simpledaisy said...

Oh my gosh..that looks awesome:)
I love cauliflower and will definitely try this recipe out!

Sara E. Cotner said...

Lovely! I adore your attitude and recipe!

Dina said...

i love cauliflower and never thought to cook nuts with it -- i've gotta try this dish!

The Golden Piglet said...

What do you mean by ground mustard? I'd love to try this and I have country dijon, dijon, whole grain mustards. What do you suggest?

Jennifer Squires Ross said...

I like to serve cauliflower at feasts instead of potatoes - just as yummy but I don't feel bloated after.

fresh365 said...

Hi The Golden Piglet, I used ground mustard (the spice) but dijon would work great! I'd add a few teaspoons and taste from there.

The Golden Piglet said...

I made this last night. I used 3 tsp of whole grain high quality mustard since that's what I had. It is a wonderful method and flavor combination!

fresh365 said...

That sounds wonderful- thanks for reporting back!

Cooking With Dia said...

This looks just delicious!

eatme_delicious said...

I love cauliflower and what you've done here with it sounds delicious!