Pan-Fried Cauliflower with Garlic, Lemon and Herbs
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Since repetition is the mother of learning, let's make pan-fried cauliflower once more, this time with Mediterranean flavors. And then tell me which version you liked better or what other combinations you've tried.
Ingredients
1 small cauliflower
2 large garlic cloves
zest from 1/4 lemon (about 1/2 teaspoon)
1/4 teaspoon turmeric
1/4 teaspoon dried oregano
1-2 tablespoons lemon juice
1/4 bunch parsley
5 mint leaves
3 large basil leaves
2 tablespoons extra virgin olive oil
salt, black pepper
How to prepare pan-fried cauliflower with garlic, lemon and herbs
- Break the cauliflower into florets (you should have about 400g) and slice each floret - this way they seem to sauté faster. If some pieces crumble when slicing, that's okay, put them in the pan too - they'll caramelize on the bottom and will be the tastiest.
- Heat the oil in a wide pan/skillet. Add the cauliflower, season with salt, black pepper, oregano, turmeric and stir for 1 minute so the cauliflower is coated with oil and turns yellow from the turmeric. Add 1 tablespoon of water and immediately cover with a lid. Let the cauliflower cook over medium-low heat for 10 minutes, stirring halfway through.
- Remove the lid and add the crushed garlic and lemon zest. Stir well. Put the lid back on and let the cauliflower continue cooking for another 5 minutes. When time is up, check if the cauliflower is golden in spots. If it looks more steamed, increase the heat and sauté for a few minutes while stirring constantly until the cauliflower is lightly browned at the edges, especially the small pieces.
- Remove the pan from heat and add the chopped herbs and lemon juice. Stir. Serve immediately.
