Servings: 4 as a substantial side dish or 6 as part of a large holiday meal.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
My family, not crazy about cauliflower, loves it made this way. The only thing I change is the way I cut the cauliflower. I find that the Cook's Illustrated method in their Skillet-Roasted Cauliflower makes for more even browning: "Cut cauliflower into ¾-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1½-inch pieces."
This recipe is delicious and SO easy!! My husband hates cauliflower and he requests this dish.
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.