caramelized cauliflower with pan toasted fennel

You might want to cover your ears.

I just ate an entire head of roasted cauliflower! Is that gross? Probably. I’d think so if you told me that. And surprisingly, I didn’t get a stomach ache (I know what you’re thinking and no, none of that either). Let’s face it: cauliflower is a homely looking vegetable and has a questionable reputation. The raw crudité platter totally ruined it for me.

But when roasted, all bets are off.

The high heat concentrates the flavor making it sweet and caramelized. I won’t say it’s like candy (that’s just mean) but it tastes mighty fine. I like them borderline burnt marinated in olive oil and lemon right out of the oven. The longer it sits, the better it tastes. So good.

You can also achieve similar results in a pan.

Working with a small cauliflower, slice straight across making cuts about 1″ thick. Some slices will stay intact and the rest will break off into florets. Sauté in olive oil turning once (think burger) until golden brown. Cauliflower suffers from carry-over heat so transfer to a plate right away to stop it from cooking. Same rules apply to asparagus by the way…

But wait!

I have something to tell you:

Fennel Seeds.

I once read that every good cook must have fennel seeds in their pantry. Do you? I didn’t until recently. I add a handful to the pan when I cook the cauliflower. Its sweet anise flavor permeates the oil and the tiny little seeds become toasted and crunchy.

To finish, the cauliflower is topped with chopped parsley and a drizzle of lemon. Pomegranate seeds echo the tangy citrus zing while bringing in some much needed color. The combination is delicious.

Cauliflower is not only good for you it has earned the coveted Superfoods title. It’s loaded with vitamins, minerals, cancer and anti-inflammatory fighting properties etc. It’s legit. Try this as a festive side dish or be weird like me and just eat the whole thing in one sitting. My body craved it.

Raise your hand if you like cauliflower! I know I do…

*PS- Does anyone know if you can vacuum-seal sliced cauliflower into bags? I got this huge, bowling ball sized cauliflower from my CSA today. I’m wondering if I can preserve it somehow? I have a mini vac-pack machine that I’d love to use but I’m unsure. Please let me know your tips! Thanks!

Tips:

• The best way to store cauliflower is in a bag in the fridge. It should last for about 1 week.
• If your cauliflower is giant use half for this recipe and then make this soup!

caramelized cauliflower with pan toasted fennel

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• Author: The Clever Carrot
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Yield: 4

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Ingredients

Caulifllower

• 1 small cauliflower
• 1–2 tbsp. olive oil
• 2 tsp. fennel seeds
• salt + pepper
• 1 lemon

Garnish

• 1/4 c. roughly chopped parsley
• pomegranate seeds

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Instructions

1. Remove the leaves and thick stem from the cauliflower. Cut crosswise into 1-inch slices. Some pieces will stay intact and the rest will break off into florets.
2. Warm 1 tablespoon of olive oil over medium heat. When the pan is hot add 1 teaspoon of fennel seeds. Sear the cauliflower on both sides until golden, about 2 minutes per side. Season with salt and pepper. Transfer immediately to a paper towel lined plate.
3. Repeat this method using the remaining olive oil and fennel seeds until you have used all of the cauliflower.
4. To serve, arrange the cauliflower onto a platter. Squeeze half a lemon over the top. Decorate with parsley and pomegranate seeds. Enjoy warm.

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