Skillet-Roasted Cauliflower with Garlic and Lemon
Appears in Cook's Illustrated January/February 2016
For tender, richly caramelized florets, we threw out the culinary rule book.
WHY THIS RECIPE WORKS
Cutting the cauliflower into planks and then into flat-sided florets maximizes its surface area for plenty of flavorful browning. We start the cauliflower in a cold pan and allow it to steam in its own moisture before removing the lid and l...