Servings: four.
Use whatever variety of honey that you like best—a mild variety such as clover, or one with a stronger flavor like chestnut.
Heat 3 Tbs. of the oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 tsp. salt and stir to coat. Cook, without stirring, until the cauliflower is browned on one side, about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer.
Meanwhile, in a small bowl, stir 2 Tbs. water and the remaining 1 Tbs. oil with the onion, honey, coriander, paprika, and pepper flakes.
Add the onion mixture to the skillet and cook, stirring occasionally, until the onion is softened, about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed, about 4 minutes. Transfer to a serving bowl, stir in the lemon juice and zest, and garnish with the cilantro. Serve immediately.
I roasted it because I'm lazy, but it was delicious all the same! For anyone interested in a no-fuss version, toss it all in a bowl (except the fresh cilantro) and then roast it on a baking sheet, occasionally stirring, until cauliflower is soft, then toss with a bit more salt, and top with cilantro—definitely a keeper.
FABULOUS!!! What a different taste! I cut the recipe in half because there were just 2 of us, but I think I could have eaten the whole thing by myself!!! Great addition to any meal! Thanks gain CF!!!
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