August 27, 2013 by Meg G.
When we got this gorgeous head of purple cauliflower in our CSA bag a few weeks ago, I couldn’t help but admire it.
I guess they call it cauliflower for a reason, eh?
Just a few weeks prior, we had enjoyed some caramelized cauliflower at St. Augustine’s in Vancouver. Topped with parm cheese, arugula, and crispy capers, it had a really nice balance of sweet, salty, and spice.
I was inspired to make a similar, but even simpler dish. After all, you really don’t need to do much to improve the flavor of fresh, in-season produce. Here goes!
Caramelized Cauliflower – adapted from Williams Sonoma
1 Tablespoon butter
- 1 Tablespoon olive oil
2 small heads cauliflower
1/2 teaspoon paprika
- sea salt, to taste
1 Tablespoon honey
1 Tablespoon water
squeeze of lemon
- In a large frying pan over medium heat, warm the olive oil and melt the butter. Add the cauliflower florets and sprinkle with a generous pinch of salt. Toss gently and spread the florets into a single layer. Cook, without stirring, until the undersides are lightly browned, 3 to 4 minutes. Flip each piece over and continue cooking, undisturbed, until evenly browned, 3 to 4 minutes. Repeat until all sides are evenly browned, 3 to 5 minutes more.
- Add the paprika, toss gently, and cook for about a minute. Add the honey, and water and sauté until the liquid reduces to a glaze, 2 to 3 minutes. Squeeze the juice from the lemon over the cauliflower, stir to combine and cook for about 30 more seconds. Remove from the heat. Taste and adjust the seasonings with salt and black pepper.
So simple and so delicious!
The subtle sweetness, paprika punch, and the zing of lemon made this one of my favorite veggie dishes yet.