Do you know the difference between pan-roasting and roasting? For a long time, neither did I.
Pan-roasting is a two-step process by which you cook something only part of the way in a cast-iron skillet on your stovetop (also known as a sear) and finish it in the oven. It is most often used to cook meat or chicken, however many people pan-roast vegetables as well.
If you are searing parts of a chicken, it will brown the skin and give it that desirable crispy texture. Same goes for a steak–it will crisp the outside and lock all the juicy flavor on the inside. The same goes for vegetables. This process will leave your vegetable with a flavorful caramelized crust! The browned bits that come from pan-roasting are delicious in their own way too, so do not discard them; you can work them into any sauce you may be making for your dish.
Sure, pan roasting involves an extra step but you will have dishes that are perfectly cooked, inside and out. As always, use a meat thermometer to make sure you have reached the desired cooking temperature.
Roasting, on the other hand, is a one step process by which you cook food in an uncovered pan in the oven. Like pan-roasting, it is commonly used for large cuts of meat, and to intensify the flavors of vegetables. When you want to roast a vegetable, toss it with some olive oil, salt, and pepper, place it in the oven and you will have an exceptional side dish!
This cooking process used in this dish, turns boring cauliflower into a mouthwatering side. It is the beautiful caramelizing that makes the cauliflower so flavorful. The roasted onions and apples add that sweet goodness and surprising dimension to the cauliflower. The dill adds the savory, making it all the more delicious, so don’t skip out on it. The colors make this dish look so appetizing, you will want to eat this right away.
The recipe is courtesy of A Couple of Cooks and will serve 4 to 6 people who will love getting a serving of fruits and veggies from this healthy dish.
Ingredients for Roasted apple with Cauliflower and Dill:
1 large cauliflower (2¼ pounds whole; 7 cups chopped)
1 large red onion
2 apples
2 tablespoons fresh dill (do not substitute dried)
3 tablespoons olive oil
1 teaspoon kosher salt
Fresh ground black pepper
Preheat oven to 450°F.
Chop the cauliflower into florets.
Slice the onions.
Core and chop the apples into bite-sized pieces (no need to peel).
Coarsely chop the dill.
Place the cauliflower, red onion, and apples into a large bowl and mix together with the olive oil, kosher salt, and plenty of fresh ground pepper.
Line a baking sheet with parchment paper.
Place the chopped vegetables on the baking sheet, then roast for 40 minutes until the cauliflower is slightly browned, stirring twice during the baking time.
Remove from the oven, stir in the dill, and place in a serving dish.
Serve immediately.
It’s that simple!
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