Skillet-Roasted Cauliflower with Panko and Pistachios
Are you in a “sides” rut? You know, where 90% of your energy goes into making the main course, and you treat the veggies that go along with it as an afterthought, making the same old ones in the same old way again and again. I was until this beauty of a dish came along! So much flavor and texture, I promise you there’s nothing ho-hum about it!
In fact, after one bite, you may feel like this could be the main course!
And I wouldn’t blame you at all—in fact, it’s kind of a vegetarian dream!
In addition to the skillet-roasted cauliflower which gets all caramelized and charred on the edges (so yummy) there are toasted pistachios—
And toasted panko—
Both of which add tons of crunch and flavor!
What I didn’t put in the title. ‘cause it just seemed like it was getting a little too long, is that there’s also a little freshly grated garlic, a little butter, some freshly chopped parsley, a splash of red pepper flakes for some mouth zing and some freshly grated Parm which gets all kinds of gooey and melted when you toss it with the hot cauliflower. See what I mean about not being boring?!!
It’s like a flavor explosion for your tastebuds! I just know you are going to love it!
Move over mains—tonight it’s all about the sides!!
Skillet-Roasted Cauliflower with Panko and Pistachios
Makes 4 servings
Prep Time: About 30 minutes, but much of this is hands-free time
Ingredients
2-3 tablespoons unsalted, raw pistachios, toasted and coarsely chopped
2 tablespoons olive oil, divided
¼ cup panko
1 large head of cauliflower, cut into florets with some stalks attached
Kosher salt and black pepper
¾ cup water
1 garlic clove, finely grated
2 tablespoons unsalted butter
1-2 shakes red pepper flakes
¼ cup freshly grated Parmesan
Handful of fresh parsley, finely chopped
The Recipe
1. In a large skillet, heat 1 tablespoon oil over medium-high heat and add panko. Toss often until golden brown, 2-3 minutes. Transfer to a bowl and wipe out skillet with paper towels.
2. Heat the remaining 1 tablespoon oil in the skillet and add the cauliflower, tossing every so often until browned but not entirely cooked through, 10-12 minutes. Season with a pinch or two of salt and pepper and add the water. Cook for another 10 minutes or so until the water has evaporated and cauliflower is crisp-tender.
3. Add in the garlic, butter and red pepper flakes, tossing until butter is melted, about 2 minutes. Remove from heat, add in pistachios, panko, Parmesan and parsley and toss to coat well. Serve immediately.
Enjoy!
Note: Recipe adapted from a 2015 issue of Bon Appétit Magazine. I subbed pistachios for the pine nuts, parsley for the mint, red pepper flakes for the pickled red peppers and tinkered with proportions.
