One-Skillet roasted Cauliflower

I'm frequently overcome by non-specific urges to spend money. It doesn't matter on what. Usually I'll troll Amazon recommendation lists, and buy things I don't need, like dry shampoo or a third dog bed. Or I'll go on Instagram accounts I like and search for links to ugly craft jewelry I can buy on a whim. Lately, I've been into impulse-purchasing subscriptions: a Hulu sub, an NYT Cooking sub, a Rent the Runway Unlimited sub, and most recently, a ludicrously expensive subscription to Cook's Illustrated. Shockingly, this has been my least stupid investment; I've found their recipes to be stellar. I imagine a good many future posts will be inspired by or adapted from their archives. You're welcome. (And let's address my frivolous spending addiction another time.)

My favorite finding so far: a one-pan method to make beautifully roasted cauliflower on the stovetop, in half the time it would take in the oven. You just cover the cauliflower in the pan for the first 5 minutes of cooking, which steams it, and then uncover and brown them. The result is an incredibly flavorful crowd-pleaser—enjoyed by vegetarians, vegans, paleos, low-carb fanatics, and normal eaters alike. Plus it's healthy, which means you can guiltlessly enjoy a few more glasses of wine. 

[Photo 1: Cut cauliflower head into big slices, about 1-inch thick.]

[Photo 2: Trim the florets off of the cores.]

[Photo 3: Once the cauliflower is thoroughly browned, shove the florets to the edges of the pan. Sauté the garlic, lemon zest, and red pepper right in the center until fragrant, about 30 seconds.]

ONE-SKILLET ROASTED CAULIFLOWER

Adapted from Cook's Illustrated

SERVINGS: 2-3, as a side dish | TIME: ~30 minutes                

WHAT YOU NEED

• 1/2 head of large cauliflower
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 1/2 cup breadcrumbs (Panko, Italian, homemade, whatever works fine.)
• 1 -2 garlic cloves, minced
• 1 teaspoon grated lemon zest (about 1 lemon; don't grate the white pith under the surface yellow skin—it's bitter)
• Pinch of crushed red pepper flakes
• 2 tablespoons fresh parsley, chopped

HOW TO MAKE IT

1. Cut cauliflower into 1-inch-thick slices. Cut around the core to remove florets [See Photo 1 and 2]. Transfer florets to bowl, along with any bits created during trimming.
2. In a large non-stick skillet (ideally 10-12 inches), combine 1 tablespoon oil, breadcrumbs, and a tiny pinch of salt. Heat over medium heat, stirring often, until bread crumbs are browned. Transfer to a bowl and wipe out the skillet.
3. In the same (now empty) skillet, combine 1 tablespoon of oil and cauliflower florets. Sprinkle 1/2 teaspoon of salt and a few cranks of pepper. Cover skillet tightly, and cook over medium-high heat until florets start to brown a bit and get translucent around the edges, about 5-7 minutes. Do not lift the lid during this time, because it'll disturb the steaming process.  
4. Remove the lid and continue to cook, stirring occasionally, until the cauliflower florets are browned in many spots, about 10-12 minutes.
5. Push cauliflower to the edges of the skillet to create a space in the center [See Photo 3]. Pour 1 tablespoon oil in that space, then add the garlic, red pepper flakes, and lemon zest (reserving one pinch of zest). Stir constantly for 30 seconds being careful not to let the garlic burn, and then mix with the whole pan of cauliflower, until the cauliflower is brown but still firm (i.e., tastes ready to eat), about 3 minutes.
6. Remove skillet from heat and transfer contents to a large, shallow dish. Sprinkle the toasted breadcrumbs, chopped parsley, and remaining lemon zest on top, and serve. 

Note: Since cauliflower is such a versatile base, you can use this recipe to make a thousand types of dishes. For a more decadent variation, add parmesan and bacon. Or you can get a little more creative—make it Mediterranean by mixing in olives and capers. Give it a Persian twist with some cumin, saffron, and raisins. Drown it in chocolate and bourbon, if that's your jam.