Cutting cauliflower into flat slices instead of florets guarantees deep browning and intense caramelized flavor.
- 1/4 cup roughly chopped toasted hazelnuts, divided
- 1/4 cup dried cranberries, divided
- 1 Tbs. drained capers, divided
- 1 Tbs. hazelnut oil or olive oil, divided
- 1 Tbs. lemon juice, divided
- 1 tsp. grated lemon zest
- 1 tsp. chopped fresh thyme
- 1 1/2 Tbs. vegetable oil, divided
- 6 cups baby arugula
1. Slice stem end of cauliflower so it sits flat. Slice through head at 3/4-inch intervals to make flat slabs. Separate slabs into 20 smaller slabs, and collect and set aside any remaining small florets and cauliflower “crumbs” (there will be about 1 cup). Season slabs with salt and pepper, if desired, and set aside.
2. Pulse 1 Tbs. hazelnuts, 1 Tbs. cranberries, 1 tsp. capers, 21/2 tsp. hazelnut oil, 21/2 tsp. lemon juice, lemon zest, thyme, and 1 Tbs. water in small food processor until coarse paste forms. Set aside.
3. Heat 1 Tbs. vegetable oil in large skillet over medium-high heat. Sear cauliflower pieces in single layer in skillet 3 to 5 minutes, or until deep brown. Add remaining 11/2 tsp. vegetable oil, flip cauliflower pieces, and cook 3 to 5 minutes more, or until tender. Remove pan from heat. Drizzle with remaining 1/2 tsp. hazelnut oil and 1/2 tsp. lemon juice.
4. Combine arugula with reserved cauliflower “crumbs,” remaining 3 Tbs. hazelnuts, remaining 3 Tbs. cranberries, remaining 2 tsp. capers, and dressing in large bowl. Season with salt and pepper, if desired. Top with seared cauliflower.
- Calories: 176
- Carbohydrate Content: 13 g
- Fat Content: 14 g
- Fiber Content: 4 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 95 mg
- Sugar Content: 8 g