Yes, I know this Pan Seared Cauliflower looks awfully familiar. What began as a simple cauliflower side dish, morphed in an amazing fall salad recently. You can get that recipe here. With Thanksgiving next week, that means menu planning mode is probably for high for everyone. I think it’s a much needed distraction from the election, though we do need to keep our minds focused on that, too.
Anyway, that salad recipe from a few weeks ago was a spinoff of this very simple cauliflower dish. If you’re looking for something quick, easy, and make ahead to serve next week, then this is exactly the recipe you want for Thanksgiving. It’s sure to be a staple for me as long as I can get cauliflower at the farmstand.
Rather than roasting, which is a popular, hands off, way to prepare cauliflower, a few minutes invested at the stove top imparts a lovely charred note thanks to a blast of high in the skillet. I like to dress it hot from the pan with this champagne vinaigrette. That allows the cauliflower to really absorb the flavors.
From there, you can serve it, or do what I do, and store it in the fridge to use throughout the week. This comes in handy for Thanksgiving when you’re likely already doing a lot of cooking. All you need to do is take it out a few hours before serving, if you’re okay with room temperature, reheat it in a skillet just before serving to warm it up.
This recipe is now part of my new site, Simmering. It can be found here.