Pan seared sounds so fancy, but really it’s just a quick, easy way to cook cauliflower without turning on the oven. A blazing hot skillet creates a slight char, plus some of our Champagne Vinaigrette transforms the florets into a terrific side dish. Eat it as-is, or keep a cooked batch in the fridge to add into salads throughout the week. This Pan Seared Cauliflower would also be a delicious, no-brainer dish to add your Thanksgiving menu.
Pan Seared Cauliflower
Extra virgin olive oil
Small head of cauliflower, florets cut up
2 tablespoons Dress It Up Dressing Champagne Vinaigrette
Heat a 12-inch skillet over medium-high heat until very hot. Swirl in a bit of olive oil. Add the cauliflower, and let cook, undisturbed, until deep golden on one side, 3 to 4 minutes. Give the pan a shake to flip the cauliflower. Continue to cook, shaking the pan as necessary, until the cauliflower is nicely browned all over, 5 to 6 minutes more. Remove the pan from the heat. Spoon the dressing over the cauliflower, and stir to coat well. Serve warm or at room temperature.