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Pan-Roasted Cauliflower with Tomato Chutney

Pan-Roasted Cauliflower with Tomato Chutney

By Courtney HillApril 27, 2022

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active

Cauliflower becomes remarkably delicious when charred, the deep caramelization adding complexity and nutty, bittersweet flavors. Instead of roasting cauliflower florets (that require a fair amount of knifework) or steaks (that incur waste), we cleave the head into wedges, creating ample surface area on the cut sides for browning. We sear the wedges in a skillet on the stovetop, then slip the pan into a hot oven to finish cooking the cauliflower without risk of scorching. And to make a simple embellishment, we roast a tomato in the same skillet as the cauliflower, then make a tangy-sweet chutney by mashing it with fresh ginger, chilies and cloves. Asafoetida is an optional ingredient in the chutney. Ground from the resin of a plant related to celery, asafoetida has a strong, rather off-putting sulfurous aroma but a complex, inimitable flavor with hints of allium. Look for it in Indian grocery stores.

Tip

Don’t sprinkle the mustard seeds onto the cauliflower, as they will simply bounce off. Instead, scatter them into the pan. Also, don’t forget the skillet handle will be hot after being in the oven and will remain hot for some time following. Slide a potholder or oven mitt over the handle until it cools as a reminder not to grab it bare-handed.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil

  • 2-2 ½

    pound head cauliflower, trimmed and cut into 6 wedges

  • 1

    ripe tomato, cored and halved

  • 1

    tablespoon yellow mustard seeds

  • Kosher salt and ground black pepper

  • 4

    teaspoons tamarind chutney or lime juice

  • 2

    Fresno or serrano chilies, stemmed, seeded and minced

  • 1

    teaspoon white sugar

  • 1

    teaspoon finely grated fresh ginger

  • ⅛

    teaspoon ground cloves

  • ⅛

    teaspoon asafoetida (optional; see headnote)

  • ¼

    cup lightly packed fresh cilantro

  • Whole-milk plain yogurt, to serve

Step 1

Heat the oven to 475°F with a rack in the middle position. In a 12-inch oven-safe skillet over medium-high, heat the oil until shimmering. Place the cauliflower cut-side down, sprinkle with salt and cook undisturbed until golden brown on the bottom, 3 to 5 minutes.

Step 2

Using a wide metal spatula, flip the wedges onto the second cut sides and sprinkle with salt, then place the tomato halves cut side down in the skillet. Remove from the heat, sprinkle the mustard seeds into the skillet and place it in the oven.

Roast until the tomato is very soft, the cauliflower is deeply browned and a skewer inserted into the stem area of the wedges meets no resistance, 30 to 35 minutes.

Meanwhile, in a small bowl, stir together the tamarind chutney, chilies, sugar, ginger, cloves, asafoetida (if using) and ¼ teaspoon pepper.

Step 3

Remove the skillet from the oven (the handle will be hot). Using the spatula, transfer the cauliflower to a serving platter. Scrape the tomato halves and the mustard seeds into the chutney mixture, then stir with a fork, breaking up and mashing the tomato until the mixture is well combined and saucy. Taste and season with salt.

Step 4

Spoon the tomato chutney onto the cauliflower, then sprinkle with the cilantro and dollop with yogurt.

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