Step-by-Step Instructions
Prep
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Preheat oven to 450°F (232°C).
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Cut cauliflower into even-sized bite-sized florets.
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Toss florets with 1 tbsp oil, salt, curry powder, and optional maple syrup.
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Heat a large oven-safe skillet (cast iron preferred) over medium-high heat.
Cook
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Sear: Add remaining oil to the hot pan. Sear cauliflower for 5 minutes until golden brown.
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Avoid overcrowding: Work in batches if necessary for the crispiest results.
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Roast: Transfer skillet to the oven and roast for 10–15 minutes.
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Stir: Toss every 5 minutes for even browning.
Pro Tips
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Cut florets uniformly for even cooking.
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Ensure the pan is very hot before adding cauliflower.
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Don’t overcrowd the skillet to maintain crispiness.
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Use enough oil to properly sear the florets.
Serving & Storage
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Serve immediately for best texture.
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Refrigerate leftovers up to 4 days; not suitable for freezing.
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Optional toppings: fresh cilantro, toasted almonds, or a tahini drizzle.
Nutrition (per serving, serves 4)
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Calories: 119 kcal
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Fat: 7.6 g
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Carbs: 11.5 g
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Protein: 4.3 g
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Fiber: 4.6 g