Do you deglaze? Browning cauliflower in skillet with aromatic shallots, capers, and fresh herbs leaves wonderful bits that are perfect for a pan sauce deglaze.
- 2 teaspoons oil
- 1 head cauliflower, cut into florets
- 2 shallots, sliced thin
- 2 garlic cloves, sliced thin
- 1 cup vegetable stock
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon honey
- 2 tablespoons capers
- 1 tablespoon fresh thyme
- 1/2 cup fennel
- Pinch of salt and black pepper
- 1/4 cup parsley
- 1/4 cup Parmesan cheese
Heat olive oil in a cast iron skillet over medium heat. Add cauliflower florets and saute until it begins to soften, about 3 minutes.
Add sliced shallots and garlic and continuing cooking until slightly browned, about 4-5 minutes.
Add vegetable stock, vinegar, honey, capers, thyme, fennels, salt, pepper, and parsley. Cover and reduce heat to low and simmer until cauliflower is al dente, about 12-15 minutes.
Serve with a sprinkle of parmesan as a garnish.