Pan-Roasted Cauliflower

We are so excited to bring you this jammy version of Christopher Kimball's Milk Street’s spicy roasted cauliflower! This hearty vegan, gluten free dish is incredible served as a side or a meal.

“Cauliflower becomes remarkably delicious when charred, the deep caramelization adding complexity and nutty, bittersweet favors. Instead of roasting cauliflower florets (that require a fair amount of knifework) or steaks (that incur waste), we cleave the head into wedges, creating ample surface area on the cut sides for browning. We sear the wedges in a skillet on the stovetop, then slip the pan into a hot oven to finish cooking the cauliflower without risk of scorching. And to make a simple embellishment, we roast a tomato in the same skillet as the cauliflower, then make a tangy-sweet chutney by mashing it with fresh ginger, chilies and cloves."    -Milk Street Chefs

Serving Size: 4 servings

3 tablespoons grapeseed or other neutral oil

2-2½ pound head cauliflower, trimmed and cut into 6 wedges

1 ripe tomato, cored and halved

1 tablespoon yellow mustard seeds

kosher salt and ground black pepper

2 fresno or serrano chilies, stemmed, seeded and minced (optional for extra spice)

1 teaspoon white sugar

1 teaspoon finely grated fresh ginger

⅛ teaspoon ground cloves

⅛ teaspoon asafoetida (optional)

¼ cup lightly packed fresh cilantro

whole-milk plain yogurt, to serve (optional)

2 tablespoons Blake Hill Jalapeño & Lime Chili Jam



Heat the oven to 475°F with a rack in the middle position. In a 12-inch oven-safe skillet over medium high, heat the oil until shimmering. Place the cauliflower cut-side down, sprinkle with salt and cook undisturbed until golden brown on the bottom, 3 to 5 minutes.


Using a wide metal spatula, flip the wedges onto the second cut sides and sprinkle with salt, then place the tomato halves cut side down in the skillet. Remove from the heat, sprinkle the mustard seeds into the skillet and place it in the oven. Roast until the tomato is very soft, the cauliflower is deeply browned and a skewer inserted into the stem area of the wedges meets no resistance, 30 to 35 minutes. Meanwhile, in a small bowl, stir together the Jalapeño & Lime Chili Jam, chilies, sugar, ginger, cloves, asafoetida (if using) and ¼ teaspoon pepper.


Remove the skillet from the oven (the handle will be hot). Using the spatula, transfer the cauliflower to a serving platter. Scrape the tomato halves and the mustard seeds into the jam mixture, then stir with a fork, breaking up and mashing the tomato until the mixture is well combined and saucy. Taste and season with salt.


Spoon the tomato and jalapeño chutney onto the cauliflower, then sprinkle with the cilantro and dollop with yogurt, serve and Enjoy!

Pan-Roasted Cauliflower

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