Pan Seared Cauliflower
You can finish this off with a sprinkling of fresh chopped herbs. I love lemon thyme, but parsley, regular thyme, or sage would all work nicely, too.
- Extra virgin olive oil
- Small head of cauliflower, florets cut up
- Sea salt
- 2 tablespoons Vinaigrette Dressing (recipe here)
- Heat a 12-inch skillet over medium-high heat until very hot. Swirl in a bit of olive oil. Add the cauliflower, and let cook, undisturbed, until deep golden on one side, 3 to 4 minutes. Give the pan a shake to flip the cauliflower. Continue to cook, shaking the pan as necessary, until the cauliflower is nicely browned all over, 5 to 6 minutes more. Remove the pan from the heat. Spoon the dressing over the cauliflower, and stir to coat well. Serve warm or at room temperature.