Caramelized Cauliflower With Honey And Smoked Paprika
This delightful cauliflower dish combines the nutty flavor of browned cauliflower with a hint of sweetness from honey and a touch of heat from red pepper flakes. The combination of flavors creates a delicious glaze that coats each floret in a tasty finish. It's an easy and satisfying side dish that will surely impress your guests. Serve this caramelized cauliflower hot and enjoy all the flavorful goodness in each bite. Perfect for a cozy dinner or as a standout addition to any meal.
— Constant Cookbook
Ingredients
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. unsalted butter
- 1 large cauliflower, about 3 lb., cut into 1-inch florets
- Sea salt, to taste
- 1 shallot, minced
- 1/4 tsp. red pepper flakes
- 1/2 tsp. smoked sweet paprika
- 2 Tbs. honey
- 2 Tbs. water
- 1/2 lemon
- Freshly ground black pepper, to taste
Instructions
- In a large fry pan over medium heat, warm 2 Tbs. of the olive oil and melt the butter. Add the cauliflower florets, sprinkle with a generous pinch of salt and toss gently to coat the florets. Spread the florets into 1 layer and cook, without stirring, until the undersides are lightly browned, 3 to 4 minutes. Flip each piece over and continue cooking, undisturbed, until evenly browned, 3 to 4 minutes. Repeat until all sides are evenly browned, 3 to 5 minutes more.
- Add the remaining 1 Tbs. olive oil, the shallot, red pepper flakes and paprika to the pan. Cook, stirring occasionally, until the shallot is softened, 2 to 3 minutes. Add the honey and water and sauté until the liquid reduces to a glaze, 2 to 3 minutes. Squeeze the juice from the lemon half over the cauliflower, stir to combine and cook for 30 seconds. Remove from the heat. Taste and adjust the seasonings with salt and black pepper.
- Transfer the cauliflower to a warmed bowl and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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