Pan-Roasted Cauliflower with Saffron Butter

Eating vegetables, in addition to being beneficial for our body, is a pleasure! If we limit ourselves to tasting them boiled, we are missing out on a world of the most varied and tasty flavors. And the best example I can show you is this recipe for Pan Roasted Cauliflower with Saffron Butter . A delicacy!

It is not the first time that I tell you that roasted cauliflower is wonderful. In this case, to achieve a perfect result, both in flavor and in cooking -it must maintain a crunchy point-, we will first mark the cauliflower on the fire with the Le Creuset skillet grill , so that it takes on color and texture. And then, we will roast it in the oven in the same pan.

This way of cooking vegetables, first on the stove, to lightly toast them, and then in the oven, where the heat they receive is softer and more uniform, is common in restaurants. And it is also a perfect and different way to prepare them at home. And with the skillet pan, it is also very practical, since we do not need to change the utensil at any time.

When you take a bite of the first flower of the vegetable, you will not leave even the crumbs. The sweet spot of the cauliflower is balanced with the flavors and aromas of the other ingredients in the recipe, such as vinegar, toasted pine nuts or yogurt.

I won't make you wait any longer, let's go with the recipe!

Le Creuset square Skillet grill pan , Le Creuset ceramic Mini-cocottes and Le Creuset ceramic plates

Ingredients

For the yogurt:

• A small handful of mint and/or parsley, finely chopped
• 6 tablespoons thick Greek yogurt or other yogurt of your choice
• A few drops of a good olive oil

For the cauliflower:

• Olive oil
• 1 large cauliflower (about 800g), florets separated and stems thinly sliced
• 50 ml white wine vinegar
• A good pinch of saffron threads (or ½ teaspoon of ground turmeric)
• 50 g butter or vegan butter, cubed
• A small bunch of parsley and/or cilantro, finely chopped

At your service:

• 4 flatbreads (or any bread to accompany)
• A good pinch of sumac, Aleppo pepper or hot paprika flakes
• 150 g toasted pine nuts

Elaboration

1. Preheat the oven to 200°C or 220°C.
2. Mix the mint and/or parsley and yogurt in a small bowl. Season with salt and pepper, add a drizzle of olive oil and reserve.
3. Heat the Le Creuset square skillet grill pan over medium heat (you can also use the traditional smooth skillet , the interesting thing is that it is made of iron for a quick sear and a crispy and fast roast).
4. Add a good splash of olive oil and arrange the cauliflower in a single layer, without crowding it. If it does not fit all of it and it is necessary, do it in several batches.
5. Once all the cauliflower is golden brown on both sides (this will take about 10 minutes), put it all back in the pan and bake for about 10 minutes, until the stems are tender and the florets are crisp.
6. Using an oven mitt , remove the rack from the oven, then return it to the heat, over medium heat.
7. Add the vinegar and saffron or turmeric and let the vinegar reduce for about 2 minutes.
8. Remove skillet from heat, add butter, mix with cauliflower to create a thick, glossy sauce.
9. Add most of the parsley and/or cilantro and mix.
10. Put the yogurt in the bottom of a large bowl or salad bowl , spread it out with a spoon and pour the buttered cauliflower inside.
11. To finish, add the rest of the parsley, the toasted pine nuts and sprinkle with a little sumac or hot paprika flakes and serve with the flatbread.

Grades

• This way of cooking vegetables offers wonderful results. You can use either the skillet grill or the skillet with a smooth bottom, round or square, or any skillet you can take in the oven (Even the iron grill will make a fabulous baking dish for this recipe!).
• Try this recipe with your favorite vegetables, it is ideal to enjoy!
• And in the same way, change the dressings to your liking or according to the spices you have in the pantry. Make the recipe yours!