Crispy Cauliflower with Golden Edges (Print version)
A hot skillet and high oven give cauliflower browned, crisp edges with tender centers and warm curry flavor.
# Ingredients:
For the cauliflower
01 -
1 large head cauliflower, cut into 1 1/2-inch florets
02 -
2 1/2 tablespoons avocado oil, divided
03 -
1 teaspoon sea salt
04 -
1 tablespoon curry powder
05 -
1/2 teaspoon maple syrup, optional
06 -
1 tablespoon fresh lemon juice, optional
For serving
07 -
2 tablespoons chopped fresh cilantro
08 -
2 tablespoons toasted sliced almonds, optional
09 -
2 tablespoons tahini, thinned with warm water, optional
# Instructions:
01 -
Heat the oven to 450°F (232°C) with a rack in the middle position.
02 -
Cut the cauliflower into evenly sized florets with some flat cut sides. Pat very dry with a clean towel.
03 -
Toss the cauliflower with 1 tablespoon avocado oil, sea salt, curry powder, and maple syrup if using. Coat the pieces evenly but lightly.
04 -
Heat the remaining 1 1/2 tablespoons avocado oil in a large oven-safe skillet over medium-high heat. Add cauliflower in a single layer and cook for about 5 minutes, stirring only after golden patches form.
05 -
Transfer the skillet to the oven. Roast for 10-15 minutes, stirring every 5 minutes, until the edges are crisp and golden and the stems are tender.
06 -
Add lemon juice if using, then top with cilantro, toasted almonds, and a light tahini drizzle. Serve immediately for the crispest texture.
# Good to know:
01 -
Best served right after roasting while the edges are crisp.
02 -
Leftovers keep refrigerated for up to 4 days and reheat best in a skillet or hot oven.
03 -
Cutting flat sides on the florets helps them brown against the skillet.