cauliflower in a cast iron skillet

Do you deglaze? Browning cauliflower in skillet with aromatic shallots, capers, and fresh herbs leaves wonderful bits that are perfect for a pan sauce deglaze.

Serves: 4

  • 2 teaspoons oil
  • 1 head cauliflower, cut into florets
  • 2 shallots, sliced thin
  • 2 garlic cloves, sliced thin
  • 1 cup vegetable stock
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon honey
  • 2 tablespoons capers
  • 1 tablespoon fresh thyme
  • 1/2 cup fennel
  • Pinch of salt and black pepper
  • 1/4 cup parsley
  • 1/4 cup Parmesan cheese

Heat olive oil in a cast iron skillet over medium heat. Add cauliflower florets and saute until it begins to soften, about 3 minutes.

Add sliced shallots and garlic and continuing cooking until slightly browned, about 4-5 minutes.

Add vegetable stock, vinegar, honey, capers, thyme, fennels, salt, pepper, and parsley. Cover and reduce heat to low and simmer until cauliflower is al dente, about 12-15 minutes.

Serve with a sprinkle of parmesan as a garnish.