Seared Cauliflower with Arugula, Dried Cranberries, and Hazelnuts Recipe

Name: Seared Cauliflower with Arugula, Dried Cranberries, and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower (1 1/22 lb.); 1/4 cup roughly chopped toasted hazelnuts, divided; 1/4 cup dried cranberries, divided; 1 Tbs. drained capers, divided; 1 Tbs. hazelnut oil or olive oil, divided; 1 Tbs. lemon juice, divided; 1 tsp. grated lemon zest; 1 tsp. chopped fresh thyme; 1 1/2 Tbs. vegetable oil, divided; 6 cups baby arugula

Servings: persons

1 large head cauliflower (1 1/22 lb.)
1/4 cup roughly chopped toasted hazelnuts, divided
1/4 cup dried cranberries, divided
1 Tbs. drained capers, divided
1 Tbs. hazelnut oil or olive oil, divided
1 Tbs. lemon juice, divided
1 tsp. grated lemon zest
1 tsp. chopped fresh thyme
1 1/2 Tbs. vegetable oil, divided
6 cups baby arugula

1
Slice stem end of cauliflower so it sits flat.
2
Slice through head at 3/4-inch intervals to make flat slabs.
3
Separate slabs into 20 smaller slabs, and collect and set aside any remaining small florets and cauliflower crumbs (there will be about 1 cup).
4
Season slabs with salt and pepper, if desired, and set aside.
5
Pulse 1 Tbs.
6
hazelnuts, 1 Tbs.
7
cranberries, 1 tsp.
8
capers, 21/2 tsp.
9
hazelnut oil, 21/2 tsp.
10
lemon juice, lemon zest, thyme, and 1 Tbs.
11
water in small food processor until coarse paste forms.
12
Set aside.
13
Heat 1 Tbs.
14
vegetable oil in large skillet over medium-high heat.
15
Sear cauliflower pieces in single layer in skillet 3 to 5 minutes, or until deep brown.
16
Add remaining 11/2 tsp.
17
vegetable oil, flip cauliflower pieces, and cook 3 to 5 minutes more, or until tender.
18
Remove pan from heat.
19
Drizzle with remaining 1/2 tsp.
20
hazelnut oil and 1/2 tsp.
21
lemon juice.
22
Combine arugula with reserved cauliflower crumbs, remaining 3 Tbs.
23
hazelnuts, remaining 3 Tbs.
24
cranberries, remaining 2 tsp.
25
capers, and dressing in large bowl.
26
Season with salt and pepper, if desired.
27
Top with seared cauliflower.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large head cauliflower (1 1/22 lb.), 1/4 cup roughly chopped toasted hazelnuts, divided, 1/4 cup dried cranberries, divided, 1 Tbs. drained capers, divided, and more.

Yes, Seared Cauliflower with Arugula, Dried Cranberries, and Hazelnuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Cauliflower with Arugula, Dried Cranberries, and Hazelnuts

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