americastestkitchen4.1
Skillet-Roasted Cauliflower with Curry, Raisins, and Almonds
For tender, richly caramelized florets, we threw out the culinary rule book.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Steve Dunn📖 americastestkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●spatula
📝 Preparation Steps
1
Trim outer leaves of cauliflower and cut stem flush with bottom of head. Turn head so stem is facing down and cut head into ¾-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1½-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.
2
Combine 2 tablespoons oil and cauliflower florets in 12-inch nonstick skillet and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid), about ⏱️ 5 minutes.
3
Remove lid and continue to cook, stirring every ⏱️ 2 minutes, until florets turn golden brown in many spots, about ⏱️ 12 minutes.
4
Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, ginger, curry powder, and cayenne to center and cook, stirring with rubber spatula, until fragrant, about ⏱️ 30 seconds. Stir ginger mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about ⏱️ 3 minutes longer.
5
Remove skillet from heat and stir in cilantro and raisins. Transfer cauliflower to serving platter, sprinkle with almonds, and serve.
Nutrition Facts
calories
157
fiber Content
4 g
sodium Content
400 mg
protein Content
4 g
cholesterol Content
0 mg
carbohydrate Content
13 g
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