Skillet Cauliflower

serves: 6 to 8 servings

I cook cauliflower many ways and my family loves them all (certainly I do). But if some in your family don't like the distinctive, "sulfur" quality in cooked cauliflower, try this skillet method. It eliminates the sulfur taste and produces a cauliflower floret that's entirely different than a boiled one-crispy on the edges and almost coated with a sweet caramelization.

1 large cauliflower, untrimmed, with leaves and stem
¼ cup extra-virgin olive oil
4 garlic cloves, peeled and sliced
¼ teaspoon peperoncino
½ teaspoon salt


Tear or cut off the outer leaves attached to the base of the cauliflower, then cut out the bottom core. Separate the head into big florets. Cut the big florets into 1-inch chunks or thick slices, so you have 6 cups or more of roughly equal-sized cauliflower pieces.

Pour the olive oil into a large skillet and set over medium-low heat. Scatter the garlic slices and peperoncino on the oil, and pile in all the cauliflower. Sprinkle with salt.

Sweat the cauliflower, about 4 minutes. Toss and cook for another 3 minutes. The edges of the cauliflower pieces should have started to brown.

Cover the pan and let the cauliflower continue to caramelize slowly, tossing the pieces every few minutes, 12-15 minutes.