This didn't come out being quite as healthy and low-points as I'd hoped. But it was still a tasty vegetable side to round out our meal.

Skillet-Roasted Cauliflower

Slightly adapted from Cook's Country April/May 2018

Ingredients

• 900g cauliflower
• 2 Tbsp. + 1/2 tsp. olive oil, divided
• 1/4 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 1/8 tsp. red pepper flakes
• 2 Tbsp. grated Pecorino Romano

Directions

1. Cut the cauliflower into florets. Recommended method is to remove outer leaves and use kitchen shears to cut the florets from the stock. Then use a paring knife to cut the florets smaller as needed. Aim for 1-2cm florets.
2. Cut the stalk into 1cm cubes.
3. Heat 2 Tbsp. of the oil over medium heat.
4. Add cauliflower and cook for about 15 minutes, stirring every 5.
5. Cook for another 10 minutes, stirring every 1-2.
6. Push cauliflower to sides of skillet and add pepper flakes and remaining 1/2 tsp. of oil to the centre.
7. Cook for ~30 seconds, then remove from heat and mix with the cauliflower.
8. Stir in cheese and serve.

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Variations

Skillet-Roasted Cauliflower with Garlic and Thyme

Ingredients

• 900g cauliflower
• 2 Tbsp. + 1/2 tsp. olive oil, divided
• 1/4 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 2 tsp. minced fresh thyme
• 1 clove garlic, minced
• lemon wedges, to serve