SKILLET-ROASTED BUTTER CAULIFLOWER
Updated: Mar 17, 2022
Cauliflower makes my perfect side, raw, grilled or sautéed but one of my favorite ways is quickly skillet-roasted with butter or coconut oil; however, this recipe is more like for the occasional cooking to make it stand nice! Otherwise I add no oil or butter to roast veggies in a skillet daily.
1 Whole Medium Head Cauliflower
2 Pieces 1” each grass fed butter stick or 1 tbsp. coconut oil (split 1/2)
2 cloves Garlic, Minced
1 whole Lemon
4 Cloves of Garlic, minced (optional)
A pinch of Salt & Pepper (optional)
A handful of favorite Greens (optional)
Wash and slice to florets, leave stems on, or slice stems in pieces as well ( I am okay with big cauliflower chunks though), let air dry a bit.
Preheat skillet to medium-high to high heat, use 12-14” skillet the bigger the better to fit whole head.
Add 1” piece of butter to a skillet, no need to wait until melted, add cauliflower pieces (florets with stems) to skillet and let it sort of steam under the lid on high heat for about a minute of so, then turn, let it sit under lid on high for another minute! About 2-3 minutes is enough for cauliflower to soften.
Add Garlic and remove the lid now, reduce heat to medium and add another piece of butter, stir and allow cooking on high for another 1-2 minutes to brown (not too much though).
Remove to plate, squeeze lemon juice all over the cauliflower and enjoy. You can top it off with anything you want, any greens like chives, micro greens or seeds as chia or flax! Tastes superb.
This is sort of "cheat meal" as we use butter and/or coconut oil. I prefer no use of oils though but at times it is so much wanted, it does add the flavor for winter days...
TIP: Do not throw cauliflower bottom greens, rather wash them and slice them as well. They taste delicious and remind me of Bok Choy flavor! You can see some cauliflower greens as shown on a picture. I love it!
To acquire the shape on the picture, you will have to cool down cauliflower in the fridge in a tight container, it will let butter and cauliflower pieces come together and stay together, but you won’t enjoy this side hot, but rather warm or cold temperature, which I do not mind as I love it both ways.
I personally love cauliflower plain, with just butter and lemon juice. No salt or pepper needed for sure, some greens on top is awesome, but not always I feel to slice them or have available and just butter works magic! Everything tastes so much better with butter or coconut oil.