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Pan-Roasted Cauliflower with Tomato Chutney
Cauliflower becomes remarkably delicious when charred, the deep caramelization adding complexity and nutty, bittersweet flavors. Instead of roasting cauliflower florets (that require a fair amount of knifework) or steaks (that incur waste), we cleave the head into wedges, creating ample surface area on the cut sides for browning. We sear the wedges in a skillet on the stovetop, then slip the pan into a hot oven to finish cooking the cauliflower without risk of scorching. And to make a simple embellishment, we roast a tomato in the same skillet as the cauliflower, then make a tangy-sweet chutney by mashing it with fresh ginger, chilies and cloves. Asafoetida is an optional ingredient in the chutney. Ground from the resin of a plant related to celery, asafoetida has a strong, rather off-putting sulfurous aroma but a complex, inimitable flavor with hints of allium. Look for it in Indian grocery stores.
4
Servings
Tip
Don’t sprinkle the mustard seeds onto the cauliflower, as they will simply bounce off. Instead, scatter them into the pan. Also, don’t forget the skillet handle will be hot after being in the oven and will remain hot for some time following. Slide a potholder or oven mitt over the handle until it cools as a reminder not to grab it bare-handed.
45 minutes
15 minutes active
Ingredients
-
3
tablespoons grapeseed or other neutral oil
-
2-2½
pound head cauliflower, trimmed and cut into 6 wedges
Directions
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01Heat the oven to 475°F with a rack in the middle position. In a 12-inch oven-safe skillet over medium-high, heat the oil until shimmering. Place the cauliflower cut-side down, sprinkle with salt and cook undisturbed until golden brown on the bottom, 3 to 5 minutes.
