Seared Cauliflower with Arugula, Dried Cranberries,

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Seared Cauliflower with Arugula, Dried Cranberries, and Hazelnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions