Pan Seared Cauliflower with Salsa Verde v.2

The Salsa Verde v.2 is yet another iteration of a favorite of mine. It is actually the first version I did, but another was posted first, hence the order change-up. This one has marjoram, and is probably the most versatile. Cooking the cauliflower at a slightly lower heat takes a little longer, but allows for a good crisping and prevents burning. Use a heavy skillet also.

INGREDIENTS:

1 head cauliflower cut into florets, florets halved

1 clove garlic, peeled and split lengthwise

Salt and pepper to taste

1 teaspoon Pimenton de la Vera Dulce or as needed

Flavorful olive oil as needed

1 recipe Salsa Verde v.2 (see recipe)

METHOD:

Bring a large pot of water to a boil. Salt it heavily. When it returns to the boil, add the cauliflower and cook just long enough so it is half cooked. Drain and allow to rest.

While the cauliflower is in the water, heat a large heavy skillet over medium heat.

Once the cauliflower has drained, put it into a large bowl and spray or drizzle with oil, turning gently to coat it all over. Season with salt and pepper and then dust all over with the Pimenton de la Vera, turning as needed to get it all over.

When the pan is hot, film liberally with oil. Add the split garlic clove. Cook until the garlic is colored golden brown all over and the oil is fragrant. Remove the garlic and discard.

Add the cauliflower, flat surfaces down, into the oil, being careful not to splash yourself.

Cook for 6-8 minutes and check. You want the surfaces to develop a deep brown that is crisp, not to blacken or get soggy. Adjust heat as needed. When a floret is golden on one side, turn it to brown elsewhere. Cook, browning, until everything is crisped or it is getting soft.

Remove with a slotted spoon to a large bowl, then use a spoon to add salsa verde to the cauliflower. Toss to spread around the cauliflower. You want a harmonious mixing of the two, so be careful not to use too much salsa verde. Taste after adding smaller amounts so you can taste the progression and stop when you hit the balance point.

Serve hot or room temperature.

Serves: 4

Source: Chef Andrew E Cohen