Recipe information
Ingredients for - Stephanie Izard's Pan-Roasted Cauliflower
How to cook deliciously - Stephanie Izard's Pan-Roasted Cauliflower
1. Stage
Cut the head of cauliflower in half and cut out most of the stem. Slice the florets into 1/4 inch slices.
2. Stage
Heat the butter and oil in a large sauté pan over high heat. Add the cauliflower and toss to coat with the butter and oil. Sauté until the cauliflower releases much of its liquid and begins to brown, 5 to 10 minutes. Reduce the heat to medium-low and continue to sauté for an additional 10 minutes, tossing often. Cook the florets until they are just tender. Add the salt and pepper and adjust seasoning to taste before serving.
