Do you know the difference between pan-roasting and roasting?
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 one of the simplest cooking techniques out there. It is most often used to cook meat or chicken, however many people pan-roast vegetables as well.
By pan-roasting, you will get a super-crispy texture on the exterior of your protein or vegetable. If you are searing parts of a chicken, it is used to brown the skin and get it get it nice and crispy. If you are searing 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 also work them into any sauce you may be making for your dish.
Sure, it is an extra step but you will have dishes that are perfectly cooked – inside and out. Use a meat thermometer to make sure you have reached the desired cooking temperature. This way you will never have to cut into a steak or chicken, letting all their beautiful juices escape.
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 is one that turns boring cauliflower into a mouthwatering side. It is first pan-roasted, beautifully caramelizing the cauliflower and adding a sweetness to it, then it is finished off in the oven. The author says that “surprisingly, this is one of their most requested recipes” and I can understand why. I changed it up a little. I did not have time to make her garlic confit, (which I will definitely do next time), so I used plain garlic and it was still wonderful.
This recipe is loosely adapted from Gjelina, and will serve 4-6 people who will have never experienced cauliflower like this before!
Ingredients for Roasted Cauliflower with Garlic, Parsley and Vinegar:
1 head cauliflower, trimmed and chopped into large florets
1/3 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 cloves garlic
2 tbsp. chopped fresh flat-leaf parsley
1/4 tsp. crushed red pepper flakes
2 tbsp. red wine vinegar
Preheat oven to 500°F.
In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.
Heat a large cast iron frying pan over high heat.
Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes.
Transfer the pan to the oven and roast the cauliflower, undisturbed, until well seared, about 5 minutes.
With a spatula, toss the cauliflower with the garlic and turn to side that is not brown.
Cook for 3 minutes.
Remove from the oven, add the parsley, red pepper flakes, and vinegar and stir to distribute the seasonings.
Season with salt and pepper.
Transfer to a serving platter.
Serve warm or at room temperature.
It’s that simple!
