Charred Cauliflower with Lime, Chile & Crispy Garlic
Ingredients
- 1 headcauliflower (about 2 pounds)
- 4 tablespoonolive oil
- 6 clovesgarlic
- 2lime
- ½ teaspoonred pepper flakes
- ·salt
- ·black pepper
- ·cilantro
Prep
- 01
Cut 1 head of cauliflower into 1 1/2-inch florets.
- 02
Slice 6 garlic cloves thinly.
- 03
Cut 2 limes in half for juicing.
- 04
Roughly chop a small handful of fresh cilantro.
Method
- 01
Cut cauliflower into 1 1/2-inch florets. Slice garlic cloves thinly.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add sliced garlic and cook, stirring constantly, until golden and fragrant, about 2 minutes. Transfer garlic to a plate.
- 03
Add remaining 2 tablespoons olive oil to the same skillet. Working in batches if needed, add cauliflower florets in a single layer and cook without stirring for 4–5 minutes until the bottoms char deeply. Stir, then cook another 3–4 minutes until tender and caramelized all over.
- 04
Season with salt, pepper, and red pepper flakes. Return crispy garlic to the pan and toss well.
- 05
Juice limes and drizzle juice over cauliflower. Toss gently, taste, and adjust seasoning. Top with fresh cilantro and serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 3/4 teaspoon or add a thinly sliced fresh red chile. For smokiness, use smoked paprika in place of half the pepper flakes. A squeeze of fresh lime juice at the table adds extra brightness.
This recipe works best with fresh, bright limes—bottled juice won't give you the same zest. The cauliflower can be prepped and stored in a container up to 1 day ahead.