Braised Cauliflower

Braised Cauliflower

Whole florets simmer in seasoned broth until fork-tender and deeply savory.

Total 50 min Makes 4 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free

Allergens

Dairy

Cauliflower florets are seared until golden, then braised slowly in garlic-infused broth until tender and infused with flavor. The slow cooking method softens the vegetable's edges while keeping its structure intact, making it a satisfying side for roasted meats or a light main over grains. A splash of lemon and fresh herbs brighten the dish just before serving.

Ingredients

  • 1 large head cauliflower, cut into large florets
  • 3 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups vegetable broth
  • 1/4 cup dry white wine
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Method

  1. Heat olive oil in a 9-inch skillet or wide braising pan over medium-high heat.

  2. Add the cauliflower florets in a single layer, cut side down, and sear until golden brown, 4 to 5 minutes.

  3. Flip the florets, add the onion and garlic, and cook until the onion softens and the garlic is fragrant, about 3 minutes.

  4. Sprinkle in the red pepper flakes, salt, and black pepper, stirring to coat the vegetables.

  5. Pour in the vegetable broth and white wine, scraping up any browned bits from the bottom of the pan.

  6. Bring the liquid to a simmer, then cover the pan and reduce heat to low.

  7. Braise the cauliflower, covered, until very tender when pierced with a fork, 25 to 30 minutes.

  8. Uncover and simmer an additional 5 minutes to reduce the liquid slightly.

  9. Remove from heat and stir in the lemon juice.

  10. Transfer to a serving platter, spoon the pan liquid over the top, and sprinkle with parsley and Parmesan before serving.

Rate this recipe

★ 4.7 (1)

Braised Cauliflower

Cauliflower florets are seared until golden, then braised slowly in garlic-infused broth until tender and infused with flavor. The slow cooking method softens the vegetable's edges while keeping its structure intact, making it a satisfying side for roasted meats or a light main over grains. A splash of lemon and fresh herbs brighten the dish just before serving.

50 min 4 servings 165 cal

Ingredients

  • 1 large head cauliflower, cut into large florets
  • 3 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups vegetable broth
  • 1/4 cup dry white wine
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Method

  1. 1

    Heat olive oil in a 9-inch skillet or wide braising pan over medium-high heat.

  2. 2

    Add the cauliflower florets in a single layer, cut side down, and sear until golden brown, 4 to 5 minutes.

  3. 3

    Flip the florets, add the onion and garlic, and cook until the onion softens and the garlic is fragrant, about 3 minutes.

  4. 4

    Sprinkle in the red pepper flakes, salt, and black pepper, stirring to coat the vegetables.

  5. 5

    Pour in the vegetable broth and white wine, scraping up any browned bits from the bottom of the pan.

  6. 6

    Bring the liquid to a simmer, then cover the pan and reduce heat to low.

  7. 7

    Braise the cauliflower, covered, until very tender when pierced with a fork, 25 to 30 minutes.

  8. 8

    Uncover and simmer an additional 5 minutes to reduce the liquid slightly.

  9. 9

    Remove from heat and stir in the lemon juice.

  10. 10

    Transfer to a serving platter, spoon the pan liquid over the top, and sprinkle with parsley and Parmesan before serving.