Pan-Seared Cauliflower with Yogurt Sauce
Vermicular Frying Pan 28cm
or
Oven-Safe Skillet 28cm
or
Oven-Safe Skillet 28cm
Cooking Time
- Cook
Ingredients
- ½ medium head of cauliflower, cut into thirds lengthwise
- Kosher salt
- 2 tablespoons olive oil
Yogurt Sauce
- ½ cup plain yogurt
- 1 ⅓ tablespoons mayonnaise
- 1 teaspoon lemon juice
- ⅓ teaspoon kosher salt
- 1 pinch ground cumin
- 1 pinch ground coriander
- Chopped chives
Garnish
- 2 tablespoons sliced almonds, roasted
- Pomegranate seeds
- Chopped fresh parsley, optional
- Sweet paprika powder, optional
Equipment
- Glass or Stainless Steel Lid
DIRECTIONS
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
Once smoke clears, add cauliflower, cut-side down. Sear over very low heat for about 8 minutes, or until browned. Flip cauliflower, cover, and steam for 5 minutes, or until stem is tender when pierced. Sprinkle with salt.
Smear Yogurt Sauce across a plate and place cauliflower on top. Garnish with almonds and pomegranate, and serve.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
