Toasted Cauliflower Wedges

March 14, 2014

I absolutely love oven roasted cauliflower. This toasted version in the skillet is just as delicious. When eaten raw, cauliflower doesn't have much flavor, but as soon as it gets some golden color on it, its delicious nuttiness comes out. This dish took less than 20 minutes to make and was the perfect side kick to my pork chops.

Start with a head of cauliflower, cut into large wedges. Be sure to keep the stem intact, otherwise it will fall apart.

Drop the wedges into some boiling water.

Blanche the cauliflower for about 4 minutes, just until its tender.

Carefully lay the wedges down on some paper towel to drain the excess water.

Sprinkle one side with House Blend and heat a skillet with some olive oil.

Place wedges into hot skillet and saute until they turn dark golden brown, about 5 minutes. Season other side with House Blend.

Oh yummmm........continue to cook on second side for another 5-7 minutes or until dark golden brown.

Deliciously golden and nutty, caramelized to perfection.

These Toasted Cauliflower Wedges were a delightful addition to my pork chops and Favorite Fried Brown Rice.




Prep Time: 5 minutes  Cook Time: 20 minutes Difficulty: Easy Servings: 4



Cut cauliflower into 6 large wedges, keeping stem intact so cauliflower doesn't fall apart.

Blanche wedges in boiling water for about 4 minutes, then drain on paper towel.

Sprinkle one side with House Blend.

Drizzle olive oil in hot skillet and place wedges in on one side until dark brown, about 5 minutes.

Sprinkle second side with House Blend and flip wedges over. Continue to cook until browned on second side, about another 5-6 minutes.

Remove from heat and serve.

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