I found this recipe on the web and adapted it.  Wish I could remember who to give credit to, as this is a tasty dish! I love cauliflower when it is browned like this. I threw the almonds and cilantro on after I took removed the cauliflower from the skillet and used fresh rosemary from the garden.

INGREDIENTS

• 1 medium cauliflower head

• 3 tablespoons extra-virgin olive oil

• Salt and black pepper

• ½ teaspoon crushed red pepper, or to taste

• 1 teaspoon grated or finely minced garlic

    1 shallot, finely chopped (optional)

• 1 tablespoon freshly chopped rosemary

• 1/3 cup roughly chopped parsley or cilantro

• Juice and zest from one lemon zest

• ¼ cup roasted salted almonds, roughly chopped

• Lemon wedges, for serving

PREPARATION

Wash and remove all leaves and cut thick, center stem down as much as possible. Use a sharp knife to cut cauliflower into slices. Cut as many full slices as you can. (You can save any partial pieces for another dinner or cut down so they have a flat side for browning).

Heat olive oil in a heavy wide skillet over medium-high heat (I used a cast iron skillet and this worked well to brown the cauliflower). When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.

Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to flip the cauliflower until it is tender when pierced with a fork, 10 to 15 minutes. When it’s almost done, throw in the shallots and toss around for two minutes or so.

Add crushed red pepper, garlic, rosemary, parsley and lemon juice and zest to taste (use less lemon zest if you don’t like a very lemony taste). Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and serve with lemon wedges.