SKILLET-ROASTED BUTTER CAULIFLOWER
Updated: Mar 16
Cauliflower makes my perfect side, raw, grilled or sautéed but one of my favorite ways is quickly skillet-roasted with butter or ghee (if plant based, can be done with a bit of coconut oil); however, this recipe is more like for the occasional cooking to make it stand nice, a shape of a jar to serve beautifully your guests or simply to occassionally enjoy the smell of butter or ghee! Otherwise I add no oil or butter to roast veggies in a skillet daily!
2 Whole Medium Head Cauliflower (I use two as i have big family!)
1 Piece 1” grass fed butter (stick butter often has Tbsp measurements on it) OR 1 tbsp. coconut oil for vegan/plant based method
2 cloves Garlic, Minced (optinal)
1 whole Lemon, juice from it
1 Tbsp Dry Garlic Powder (optional)
A pinch of Salt & Pepper (optional)
A handful of favorite Greens (optional)
TIP: You can also add Garlic Herb Salt Free spice mix to it; especially if no time to mince garlic.
Wash and slice to florets, leave stems on, or slice stems in pieces as well ( I am okay with big cauliflower chunks though).
Use 12-14” skillet the bigger the better to fit 2 heads of cauliflower.
Add 1” piece of butter to a skillet, no need to wait until melted, or skillet hits up, add garlic & cauliflower pieces (florets with stems) to a skillet and let it sort of steam under the lid on high heat for about a minute of so, then turn & mix, let it sit under lid on high for another minute! Then reduce hit, and steam for another minute under lid. About 2-3 minutes is enough for cauliflower to soften & be crispy soft; unless you like it very soft, then cook longer on low hit under the lid.
If you wish brown spots like grilled texture and flavor, while done to your preferences soft or crispy, increase hit to high and brown a bit, like roast it! When cooking cauliflower, the should be no water in a skillet!
Remove to a plate, squeeze lemon juice all over the cauliflower and enjoy, this step is optional! You can top it off with anything you want, any greens like chives, micro greens or seeds as chia or flax! Tastes superb. You can add any of your fav condiments.
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 away 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 ghee. So, adding some of ghee just for the sake of a smell, worth it for picky vegetable eaters!
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