We prefer to make this skillet-roasted cauliflower recipe in the cool autumn months, but pan-roasted cauliflower is always delicious! For the first 5 minutes of cooking, the cauliflower steams in its own released moisture, so it is important not to lift the lid from the skillet during this time.
During the hot summer months or even if your oven is maxed out cooking other things, skillet-roasted cauliflower keeps this cruciferous veggie on the stovetop buy yields the sweet buttery notes everyone loves about roasting vegetables. Also called pan-roasted cauliflower, this method is one you can also try with other cruciferous veggies like romanesco or broccoli, even broccoli rabe.
Most of the dried fig recipes we feature can easily swap between our Sun-Maid and Orchard Choice Mission Dried Figs or Golden Dried Figs, but this pan-roasted cauliflower recipe is a bit of an exception. You certainly can swap in Mission Dried Figs here but the flavor Golden Dried Figs offer is particularly good. Golden Dried Figs are sweet and a little nutty in flavor. There is a subtle tanginess in the golden figs that pairs beautifully with skillet-roasted cauliflower.
Skillet-roasted cauliflower with its slightly burnished tips and edges is irresistible here. The curry powder used here leans this dish toward more of a Southern Indian approach. Curry is a catch-all term for a combination of spices that can be used in a sauce or here, as a flavor booster. Sometimes you’ll see curry “tempered” where it’s warmed for a few seconds or until aromatic in hot oil or ghee. Grated ginger heats up the dish. Almonds add a toasty crunch and cilantro adds a vibrant pop of green color and herbaceous flavor.
Cauliflower is a winter vegetable but you can find it available most of the year. Try the pan-roasted cauliflower with 5-minute cous cous or steam a pot of rice in 18 minutes. A main dish like pork tenderloin medallions or oven-roasted fish would also be good. Keeping things vegetarian? Go with something like Middle Eastern favorite, mujaddara, a lentil rice dish.
Skillet-Roasted Cauliflower with Curry, California Golden Figs, and Almonds
- 1 head cauliflower 2 pounds
- ¼ cup extra-virgin olive oil
- Salt and pepper
- 2 tablespoons grated fresh ginger
- ¾ teaspoon curry powder
- 1/8 teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro
- ¾ cups dried Orchard Choice Golden California Figs stemmed and cut into ¼-inch pieces
- ¼ cup sliced almonds toasted and finely chopped
- head into 3⁄4-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 11⁄2-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.
- Combine 2 tablespoons oil and cauliflower florets in 12-inch nonstick skillet and sprinkle with teaspoon salt and 1⁄2 teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid), about 5 minutes.
- Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes.
- Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, ginger, curry powder, and cayenne to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir ginger mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.
- Remove skillet from heat and stir in cilantro and figs. Transfer cauliflower to serving platter, sprinkle with almonds, and serve.