Eating vegetables, besides being beneficial for our bodies, is a pleasure! If we limit ourselves to tasting them boiled, we are missing out on a world of varied and delicious flavors. And the best example I can show you is this recipe for pan-roasted cauliflower with saffron butter. A delicacy!
It's not the first time I've told you that roasted cauliflower is wonderful. In this case, to achieve a perfect result, both in flavor and in cooking —it should keep a slight crunch— we'll first sear the cauliflower on the stove with the Le Creuset grill skillet so it gains color and texture. Then we'll roast it in the oven in the same skillet.
This way of cooking vegetables, first on the hob to lightly toast them, and then in the oven, where the heat is gentler and more even, is common in restaurants. And it's also a perfect and different way to prepare them at home. And with the skillet, it's also very practical, since we don't need to change utensils at any point.
When you take a bite of the first floret, you won't leave a crumb. The cauliflower's natural sweetness is balanced by the flavors and aromas of the other ingredients in the recipe, like the vinegar, the toasted pine nuts, or the yogurt.
I won't keep you waiting any longer, let's get to the recipe!
Square Skillet grill Le Creuset, Le Creuset mini ceramic cocottes and Le Creuset ceramic plates
Ingredients
For the yogurt:
- A small bunch of mint and/or parsley, finely chopped
- 6 tablespoons thick Greek yogurt or another yogurt of your choice
- A few drops of a good olive oil
For the cauliflower:
- Olive oil
- 1 large cauliflower (about 800 g), with florets separated and stems sliced thinly
- 50 ml white wine vinegar
- A good pinch of saffron threads (or ½ teaspoon ground turmeric)
- 50 g butter or vegan butter, cubed
- A small bunch of parsley and/or cilantro, chopped
For serving:
- 4 unleavened breads (or any bread to serve alongside)
- A good pinch of sumac, Aleppo pepper, or smoked hot paprika flakes
- 150 g toasted pine nuts
Method
- Preheat the oven to 200 °C or 220 °C.
- Mix the mint and/or parsley with the yogurt in a small bowl. Season with salt and pepper, add a splash of olive oil and set aside.
- Heat the Le Creuset square grill skillet over medium heat (you can also use the traditional smooth skillet; the important thing is that it's iron for fast searing and a quick, crispy roast).
- Add a good glug of olive oil and arrange the cauliflower in a single layer, without crowding. If they don't all fit, cook in batches.
- Once all the cauliflower is golden on both sides (this will take about 10 minutes), put it all back in the skillet and roast for about 10 minutes, until the stems are tender and the florets are crisp.
- Using an oven mitt, remove the grill from the oven and then put it back on the heat, on medium heat.
- Add the vinegar and the saffron or turmeric and let the vinegar reduce for about 2 minutes.
- Remove the skillet from the heat, add the butter, mix it with the cauliflower to create a thick, glossy sauce.
- Add most of the parsley and/or cilantro and toss.
- Put the yogurt in the bottom of a large bowl or salad bowl, spread it with a spoon and pour the buttered cauliflower on top.
- To finish, add the remaining parsley, the toasted pine nuts and sprinkle a little sumac or the hot paprika flakes and serve with the unleavened bread.
Notes
- This way of cooking vegetables delivers wonderful results. You can use either the skillet grill or the smooth-bottomed skillet, round or square, or any pan you can put in the oven (Even the iron grill will make a fabulous baking dish for this recipe!).
- Try this recipe with your favorite vegetables, it's ideal for enjoying them!
- And likewise, change the dressings to your taste or according to the spices you have in the pantry. Make the recipe your own!
