Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary Recipe (2024)

Where on earth can I find a fresno chili? I live on the Upper East Side, and I have checked Agata & Valentina, Fairway, Citarella, Grace's Market Place and Whole Foods, all to no avail. It would be enormously helpful if The Times could provide some source(s) for hard-to-find ingredients, or suggest a substitute. If I can't find something in New York City, what about the folks who cook and live between the two coasts?

Delicious! did as others recommended and cooked cauliflower with oil, salt, pepper in 425 degree oven for approx. 30 min (tender with some browned crispy bits). Pulled it out, tossed it with garlic, rosemary, lemon zest, pepper, parsley and put it back in oven for ~5 min. Pulled it out and tossed with almonds and served. Easy and delicious.

Oh, for the love. Just like any spice, Google a substitute (like someone else mentioned). Fresno Chile is easy to find here in Chicago. And if you can't find a specific chile in your area, there are 1000s of others. I have yet to see a NYT recipe that I did not have (or couldn't find) an ingredient or a sub. Maybe check out one of those ethnic markets or an online spice shop (like The Spice House). That's the fun with cooking. Live a little.

It can be a good idea to ask for substitutes in recipes, but why be cranky about it? I don't pay for these recipes, the NYT shares them and I'm glad they do. I've found so many good ones here and am looking forward to trying this one, probably without the blessed fresno chili because I think Tal's comment about the red pepper flakes being enough might be right. We'll see. Thanks again, NYT!

What a ridiculous recipe. Why on earth subject yourself to pan roasting on the stove top with the attendant stirring and unevenness of cooking when you can roast cauliflower beautifully in the oven? I tried it to see if there was some benefit but the only difference seems to be unevenly cooked cauliflower that had to be watched and stirred.

This is a very chef-like, by-the-elements dish: There's some crunch, some fresh herb, some acidity, some heat and no fear of seasoning. And that's exactly why it's so delicious! Served with roast pork loin and wild rice, and it was exactly what you need on a winter evening.

There is the internet to help with these small matters- google it- found sources and also good substitute- Jalapeño

I changed Step 2 to make my life a bit easier. Once the cauliflower is cut I place in a bowl with a bit less olive oil, season, toss to coat and cook in pan that I have heated. It is the same method I use when needing to brown meat pieces for a "stew". Everything gets coated, seasoned and less oil is needed.

This was a hit. I used a combination of white, purple and orange varieties of cauliflower which looked lovely on the buffet line. Roasting in a 425 degree oven worked great!

For those of us who live in Texas (aka as "between the two coasts") Fresno chilis are always in our grocery store. Amazing what you can find out here in the sticks.

I agree. In fact. too many of NYT recipes call for arcane ingredients that are apparently available in one small ethnic market in an out of the way strip mall on a one way street in a far suburb. I don't live "between the two coasts" and regular have trouble finding many of the ingredients called for in the Times' recipes. MAZINYC is correct in calling for sources but more important substitutions.

To make this a bit easier/ quicker for weeknight dinner side I bought Trader Joe's frozen roasted cauliflower, mixed all ingredients in a large bowl, and roasted on a large cookie sheet lined w aluminum foil. I omitted the almonds (personal preference) and have made this both jalapeño and jarred Calabrian chiles. Quick prep and clean up and I always get rave reviews!

I cooked this without any red pepper, and with pistachios instead of almonds. Didn't let the cauliflower get super soft, because I like it with a bit of bite. It was delicious, quick and easy. I'll definitely make it again sometime and keep experimenting.

Like others, I too roast my cauliflower on a baking sheet at 400 for about 20 minutes before tossing the chili, garlic, rosemary, and lemon zest with it for the last five minutes. Then I top with parsley and toasted almonds. Perfect and less messy.

i found that the recipe needed an acid and added a bit of lemon juice and some sherry vinegar

Finished by roasting in the oven

I just tried this. I see the notes are from 5 years ago, but it's what I found when I looked for "stovetop cauliflower" recipes. If you like a tasty, spicy, spice blend, buy a jar of Ajika from Trader Joe's. It's a mixture of chili, garlic powder, oregano, and who-knows-what. It's perfect for a pan-roasted cauliflower. Just use a hot, iron skillet and cut the cauliflower up to smallish bits and it'll brown in no time.

Very tasty. Only used 1 head of cauliflower. Mixed the cauliflower in a bowl w salt, black pepper, garlic powder, mushroom powder, and msg. Threw a large cast iron in the oven at 425 w full cloves of garlic and mandolin sliced lemon for 30-35 mins. Took out, added rosemary and parsley, lemon zest, and minced garlic (I always add 3-4x the amount of garlic… I just love it!) Put back in oven for 3 mins. Took out, mixed well, removed slice lemon, and added sliced almonds and pecorino romano. Yummm

Roast at 425. W/0il, s&p for 30 min. Add rest, minus chili, roast 5 min. Toss almonds.

Will prepare this again. Makes a nice side or light meal. The Almonds add a little protein.Used a finely diced seeded Jalepeno in place of the Fresno pepper.Added circles of small sweet peppers half way through the cooking, added some color and another layer of flavor.Adding the garlic, Rosemary, Parsley, and lemon zest added a brightness of color and taste.Used Smokehouse coarsely chopped Almonds.A nice side dish or light meal. The addition of Almonds adds some protein.

I followed the suggestion of roasting it in the oven and then tossing it with the rest of the ingredients and served it over a bed of farro, and it was wonderful and easy and as delightful as all the rest of David Tanis' recipes.

See Patricia near end. Also lemon slices.

I didn't catch the part that said "slice the cauliflower" and just sauteed the pieces in the olive oil. Worked well. We have pecans, no almonds and they were good. I love recipes that use herbs I can just go and get outside so will make again.This dish was devoured.

I’ve always roasted cauliflower in the oven, but thought I would give this a try. The color is beautiful, but the texture and flavor of oven roasted cauliflower is superior in my opinion.

Easy and fresh tasting. I used a cast iron pan and finished roasting in the oven.

This was SO GOOD. Followed my fellow commenters, and did it this way: sliced cauliflower, tossed in olive oil, salt, pepper, & garlic powder for 30 minute at 425 degrees. Pulled it out, tossed it with almonds, rosemary, and jalapeno from the garden, then back in the oven for ~8 min. Finished with lemon zest & a ton of parsley.

Wonderful and easy. Cooked on stove as it is 100 degrees here and didn't want to heat the house even more with cooking in the oven as so many suggested. I only used one cauliflower and it all fit nicely in a big cast iron fry pan. Cooked for a few minutes on med-high until browned on all sides, then turned to low and put a cover on until cauliflower was crisp tender. Turned out fantastic.

Everyone I have found the most unusual ingredients on Amazon and they come next day! Don’t stress