In this recipe, the cauliflower is browned in a skillet before baking to get the best caramelization. This dish doesn’t skimp on the olive oil, a healthy fat. Going organic when you can is recommended.
Ingredients:
1 large head of organic cauliflower or 2 medium heads of cauliflower
Salt to taste
A generous amount of organic extra virgin olive oil, about 1/2 cup or more
Organic red wine vinegar
Organic oregano
Organic basil pesto, homemade or store-bought
- for quick homemade pesto, 1 cup fresh basil, 1/2 tsp salt, 1/2 tsp onion powder, 1 clove garlic, 1/4 cup walnuts, splash of lemon juice, olive oil. Place everything into a food processor except the olive oil. Pulse on low and add the olive oil until it’s the consistency you like. Set aside.
Instructions:
Cut cauliflower heads into ¾ inch slices. Try to make them equal to even out the cooking time. Make sure the cauliflower is dry before adding to the skillet.
Lightly salt and place them carefully in a skillet on medium-high heat with olive oil. Flip them at about 5 minutes. Cook until browned, about 10 minutes total. Fry a little longer if you like a lot of caramelization! Be generous with the olive oil.
Place the cauliflower slices on a cookie sheet and bake for 15 minutes or until tender. The thickness will determine the cooking time.
When done, you can leave on a towel a couple of minutes to absorb excess oil if you like. Sprinkle with red wine vinegar and oregano. Serve with pesto. Top with anything else you like, including pine nuts, olive tapenade, cilantro, or sliced roasted red bell peppers.
You can use cauliflower florets instead of slices for a less formal version.
