Servings: 4 as a substantial side dish or 6 as part of a large holiday meal.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This recipe is delicious and SO easy!! My husband hates cauliflower and he requests this dish.
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.
Try the basic roasted cauliflower instead. Nothings special and not worth the extra ingredients and effort.
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.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?