Stovetop Cauliflower with Garlic and Thyme
We wanted roasty flavors without the oven.
Why This Recipe Works
We were after cauliflower with nutty, roasted flavor without having to use the oven. To promote even cooking, we first cut the large cauliflower florets away from the core with kitchen shears and then cut them into smaller 1-inch florets. We cut the denser, longer-cooking core into ½-inch pieces. Just ¼ cup of olive oil heated in a nonstick skillet ensured that both the florets and the core pieces cooked evenly without burning. Cooking the cauliflower uncovered and with minimal stirring for the first few minutes allowed it to fit better in the skillet, and stirring more frequently for the final few minutes produced even tenderness and browning. A bit of garlic and thyme enhanced rather than overshadowed the cauliflower's delicate, nutty, slightly sweet caramel flavor.
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