Though I do like cauliflower cheese sometimes it is nice to cook cauliflower in a different way. For a recent Sunday roast, I pan fried cauliflower florets in butter and some Schwarz seasoning.
The key for me is to ensure that the cauliflower is cooked, ensuring that it isn’t overcooked and falls apart. I also like a nice caramelisation on the edges which adds texture and flavour.
I also slice the florets in half to have a flat edge when they go in the pan.
This time I cooked in the pan slowly over a low heat, but if in a hurry I usually brown in the frying pan with butter before moving to the oven to finish off. The oven was quite full this time, so that’s why I did it in the pan instead.