By Rebecca Batchie
I love this simple method of browning because it draws out and concentrates cauliflower’s subtle flavors.
1 medium head cauliflower
2-3 Tbsp. olive oil
1 large clove garlic, minced
½ cup cashews, coarsely chopped
¼ – ½ tsp. salt
¾ tsp. fresh thyme or ¼ tsp. dried
Core the cauliflower and trim the tops into ½-3/4-inch wide florets. Cook in a steamer basket until tender, about 6 to 8 minutes. While the cauliflower steams, lightly brown the chopped cashews in a cast iron skillet on medium heat. Add 1 Tbsp. olive oil, the minced garlic, thyme, and ¼ tsp. salt, and stir until fragrant, about one minute. Add the cauliflower and another Tbsp. or two of olive oil, and stir to coat the florets with the garlic and oil. Sauté over medium heat, stirring occasionally, for 6 to 7 minutes, or until the cauliflower has browned nicely and there are some tasty brown bits in the bottom of the pan. Add more salt to taste. Serve hot or at room temperature.