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Recipe

Honeyed Cauliflower with Toasted Almonds

Featured in our 2017 Thanksgiving Guide
Scott Phillips

Servings: 4 as a substantial side dish or 6 as part of a large holiday meal.

Ingredients

  • 1 large (2-lb.) head cauliflower
  • 2 Tbs. honey (preferably a darker honey)
  • 2 Tbs. sherry vinegar
  • 3 to 4 Tbs. extra-virgin olive oil
  • Kosher salt
  • 1 Tbs. coarsely chopped fresh thyme
  • 1/4 lemon
  • 1/3 cup sliced almonds, toasted

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 150
      Fat Calories (kcal): 80
      Fat (g): 10
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 230
      Carbohydrates (g): 15
      Fiber (g): 4
      Protein (g): 4

Preparation

  • Trim the cauliflower and carefully cut it into 2-inch-long, 1-1/2-inch-wide florets; discard any small crumbly pieces. Measure 6 cups of the florets and save any extra for another use. In a small bowl, whisk together the honey and vinegar.
  • Heat 3 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the 6 cups of cauliflower florets, sprinkle with 1 tsp. kosher salt, and toss gently with tongs to coat with the hot oil. Arrange the cauliflower in one layer and let cook undisturbed until the bottoms are lightly browned, about 3 minutes. Using tongs, flip each floret to an unbrowned side, and add another tablespoon of oil if the pan seems dry. Let cook undisturbed again for about 3 minutes to lightly brown that side. Repeat twice more for a total of about 6 more minutes, or until all sides of the cauliflower are spotted with golden brown. The stems of the florets will still be fairly firm, but the tops will be getting tender.
  • Raise the heat to medium high and add the honey-vinegar mixture and thyme. Toss to coat the cauliflower and continue to toss gently until the liquid reduces to a glaze on the florets, about 3 minutes. Remove the pan from the heat, taste a floret, and add a little more salt, if necessary. Squeeze the lemon quarter over the cauliflower, add the toasted almonds, and toss to combine. Serve right away, or let sit for up to 30 minutes and serve barely warm.

Reviews

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Reviews

  • jamiekern | 02/15/2013

    This recipe is delicious and SO easy!! My husband hates cauliflower and he requests this dish.

  • gstnbrntt04 | 09/19/2010

    This recipe may be too fussy and time consuming to include in a holiday menu, but it's well worth the effort when you have the leisure to chop thyme. My husband won't eat cauliflower any other way now that he's had it with honey on it.

  • luvscooking | 01/05/2009

    Try the basic roasted cauliflower instead. Nothings special and not worth the extra ingredients and effort.

  • brava313 | 12/09/2008

    It'a not easy cutting cauliflower into equal sizes and shapes. I halved the recipe, using a 9-in. iron skillet, and I found that a medium setting was too hot. Medium-low was better, and I had to turn the pieces frequently to prevent burning. However, the proof of the cauliflower is in the eating. My husband said this was the best cauliflower he'd ever tasted. We both loved it.

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