Pan-Fried Cauliflower Perfectly Spiced

Cookbooks, Cooking, Melissa's, Produce, Recipes, Uncategorized By Mar 01, 2024

Ah, the somewhat neutral taste of cauliflower – it’s a canvas for delicious add-ons.

I love the attitude that toasted cumin and coriander bring to the party, along with paprika, cayenne and lime zest. Pan-Fried and finished with flavor pizzaz.

Pan-Fried Cauliflower with Spices, Lime, and Pistachios
Yield: 6 servings

1 medium-large cauliflower, about 2 pounds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons plus 2 tablespoons extra-virgin olive oil, divided use
Salt and pepper to taste
3/4 teaspoon ground paprika
1/4 teaspoon cayenne pepper
1 teaspoon minced lime zest
3 tablespoons chopped fresh mint
1/3 cup roasted and lightly salted shelled pistachios
1 lime, cut into wedges
Optional on the side: plain Greek yogurt

1. Trim off outer leaves of cauliflower. Cut bottom flush with the head of the cauliflower. Place cut-side down on cutting board. Cut into 3/4-inch wide slices, top to bottom. Cut around core and remove (save for stock or soup if you wish). Cut large florets into smaller, 1 1/2-inch pieces.

2. Heat cumin seeds and coriander seeds in a 12-inch dry nonstick skillet over medium heat, shaking handle frequently, 2 to 3 minutes, until fragrant and lightly browned. Transfer to spice grinder or mortar and pestle and coarsely grind. I often grind the spices by placing them in a small zipper-style bag and pounding them with a rolling pin or the bottom of a saucepan. Your choice.

3. Wipe out the skillet.Combine 2 tablespoons oil and cauliflower in skillet and sprinkle with salt and pepper. Cover skillet and cook on medium-high heat until florets start to brown and edges start to become translucent (do not lift lid), about 5 minutes. Remove lid and continue to cook until florets are golden brown in many spots, about 10 to 12 minutes.

4. Push cauliflower to the side of skillet. Add 2 tablespoons oil, paprika, cayenne, cumin-coriander mixture, and lime zest and cook, stirring with rubber spatula for about 30 seconds. Toss together. Cook until the cauliflower is tender but still firm. Remove from heat and stir in mint and pistachios. Taste and adjust salt and/or pepper if needed. Serve with lime wedges (I like to squeeze one wedge on top of the mixture.  If desired, add a dollop of Greek yogurt to each serving.

Source: adapted from Cook’s Country magazine

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