Charred Cauliflower with Crispy Garlic and Lemon
Ingredients
- 1 headcauliflower (about 1 1/2 pounds)
- 4 tablespoonolive oil
- 6 clovesgarlic
- 1lemon
- ¼ teaspoonred pepper flakes
- ·kosher salt
- ·black pepper
Prep
- 01
Cut 1 head of cauliflower into 1 1/2-inch florets and pat dry.
- 02
Thinly slice 6 cloves garlic.
- 03
Halve 1 lemon.
Method
- 01
Cut cauliflower into 1 1/2-inch florets; pat dry with paper towels.
- 02
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add half the cauliflower in a single layer.
- 03
Cook without stirring for 4-5 minutes until the bottoms are deeply browned. Toss and cook another 3-4 minutes until tender-crisp. Transfer to a plate and repeat with remaining cauliflower.
- 04
In the same skillet, reduce heat to low and add the remaining 1 tablespoon oil and thinly sliced garlic. Cook gently for 2-3 minutes, stirring often, until the garlic is golden and crispy (don't let it burn).
- 05
Return all cauliflower to the skillet. Add red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Toss to combine.
- 06
Squeeze juice from the lemon over the cauliflower, toss again, and taste for seasoning. Serve warm or at room temperature.
Spice Tips
The recipe's heat is gentle; for a fiercer kick, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A small handful of fresh parsley or mint stirred in at the end adds brightness without changing the light character of the dish.
This dish is equally good warm from the pan or served at room temperature as part of a larger meal. Leftovers keep in the refrigerator for 2 days and are lovely in grain bowls or alongside roasted chicken.