Pan Roasted Cauliflower

I think this might be one of the simplest recipe I have ever shared here but simple is often the best.  

Pan Roasted Cauliflower
made up in my own head
serves 4 as a side dish

1 head of cauliflower
1- 1.5 teaspoons olive oil
1/2 teaspoon of sea salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon thyme
1 Tablespoon grated parmesan
1 Tablespoon chopped fresh parsley

Remove outer leaves from cauliflower and trim the core so it is flush with flowerettes. Place the cauliflower core side down and slice the whole head into 2 inch slices (as if it was a  loaf of sourdough bread). In an 8 inch cast iron skillet, add olive oil and swirl to coat the bottom of the pan. Sprinkle dried spices, parmesan and parsley evenly over the surface of the oil and arrange the cauliflower slices over top. Some of the cauliflower slices might break apart- use these segments to fill in the whole surface of the pan (a regular sized head of cauliflower usually fills the entire pan).  Cook over medium heat for 15 minutes or until the cauliflower is just cooked through.  Do not turn the cauliflower- it cooks through evenly even though one side will remain lightly coloured while the side in the spiced oil will turn a wonderful golden brown. In summer, we usually cook the pan directly on the BBQ along with whatever meat we’re grilling for dinner. Because the cauliflower cooks fairly quickly, it’s easy to coordinate with both slow and fast cooking cuts of meat or fish.

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