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Caramelized Cauliflower With Peppers and Onion

Caramelized Cauliflower With Peppers and Onion 4.000

Dixie D. Vereen for The Washington Post

Weeknight Vegetarian Oct 26, 2015

This simple celebration of cauliflower browns it, enhances its earthiness with a little nutmeg and pairs it with sweet partners.

Serve with bulgur, barley, quinoa or another grain of your choice.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 small head white cauliflower (about 1 1/2 pounds), cored and coarsely chopped
  • 1 small head yellow or purple cauliflower or Romanesco (about 1 1/2 pounds), cored and coarsely chopped
  • 1/2 teaspoon fine sea salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1 tablespoon unsalted butter
  • 1/2 red bell pepper, stemmed, seeded and sliced
  • 1/2 small red onion, halved and sliced
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup flat-leaf parsley, coarsely chopped

Directions

Preheat the oven to 350 degrees.

Pour the oil into a large, ovenproof skillet over medium-high heat. Once the oil shimmers, add the white and purple cauliflower and cook, stirring occasionally, until well browned in places, about 4 minutes, then season with the 1/2 teaspoon each of salt and black pepper. Transfer the skillet to the oven and roast the cauliflower until tender, about 6 minutes.

Return the skillet to the stove top over high heat. Add the butter, red bell pepper, onion and nutmeg. Taste, add salt and pepper as needed, and cook, stirring frequently, until the pepper and onion soften, about 5 minutes.

Stir in the parsley and serve.

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Recipe Source

Adapted from "V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks, From Artichokes to Zucchini," by Michael Anthony (Little, Brown, 2015).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving: 210


% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 4g 20%

Cholesterol: 10mg 3%

Sodium: 370mg 15%

Total Carbohydrates: 19g 6%

Dietary Fiber: 8g 32%

Sugar: 8g

Protein: 7g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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