Cauliflower Under A Brick

2-3
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Easy to do and it looks like it took forever to make. This satisfying vegetarian entree will be the centerpiece of your meal."

Original recipe yields 2-3 servings
OK

Nutritional

  • Serving Size: 1 (454.6 g)
  • Calories 368.2
  • Total Fat - 29.4 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 0 mg
  • Sodium - 134.2 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 10.2 g
  • Sugars - 8.5 g
  • Protein - 9.2 g
  • Calcium - 140.2 mg
  • Iron - 5 mg
  • Vitamin C - 203 mg
  • Thiamin - 0.2 mg

Step 1

Mix all of the spices and 1 tablespoon of oil together in a small bowl to make a paste. Set aside while you prep the cauliflower.

Step 2

Trim off the end of the stem along with any leaves. Slice the cauliflower in half lengthwise (right through the root) and trim about an inch off each rounded side to make a flat surface. Save the trimmed florets for another use. You should have two slabs of cauliflower (each roughly two inches thick).

Step 3

Using the tip of your knife, lightly score the cut surfaces of the stems with a crosshatch pattern. Transfer the slabs to a baking sheet. Smear the spice mixture evenly on the scored stems first, rubbing the left over mix on the florets. Let rest at room temperature while you preheat the pan.

Step 4

Grab a large skillet and trace the bottom on a sheet of parchment or foil. Cut it out and set aside.

Step 5

Heat the empty skillet on medium-low (about 3-5 minutes, it has to be thoroughly heated before the oil goes in).

Step 6

When the pan is hot, add the rest of the oil and heat until shimmering. Lay the cauliflower slabs cut-side down in the center of the hot skillet then cover with the parchment or foil. Place a smaller skillet or pot on top of the foil or parchment paper and press down firmly for 30 seconds. Cook undisturbed for 8-10 minutes, leaving the top skillet in place. Carefully flip each piece over, repeating the original process and cook for another 8-10 minutes. Transfer to a serving platter and season with a sprinkle of salt. Serve immediately.

Tips & Variations


No special items needed.

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