WHY THIS RECIPE WORKS When properly cooked and imaginatively flavored, braised cauliflower can be nutty and slightly sweet, with a pleasing texture. However, it’s easy to overcook braised cauliflower. To avoid this, we needed to quickly braise the florets. We cut them into 1½-inch pieces to reduce the total cooking time. Sautéing the pieces in olive oil imparted nuttiness. Because we wanted the cauliflower to braise for only a short amount of time, we maximized its impact by creating an ultra flavorful broth that the vegetable could absorb. White wine and broth made for a complexly flavored base, and a generous amount of garlic along with a pinch of red pepper flakes added punch and deeper flavor. For the best texture and taste, make sure to brown the cauliflower well in step 1. You will need a skillet with a tight-fitting lid for this recipe.

Serves 4 to 6

Total time: 25 minutes

INGREDIENTS

• 1 head cauliflower (2 pounds), cut into 1½-inch florets
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil
• 3 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• Salt and pepper
• ⅓ cup chicken or vegetable broth
• ⅓ cup dry white wine
• 2 tablespoons minced fresh parsley

INSTRUCTIONS

1. Combine 1 teaspoon oil, garlic, and pepper flakes in a small bowl.
2. Heat remaining 3 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering.
3. Add cauliflower florets and ¼ teaspoon salt and cook, stirring occasionally, until florets are golden, 7 to 9 minutes.
4. Push florets to sides of skillet. Add garlic mixture to the center and cook, mashing mixture into skillet, until fragrant, about 30 seconds.
5. Stir garlic mixture into florets.
6. Stir in broth and wine and bring to a simmer.
7. Reduce heat to medium-low, cover, and cook until florets are crisp-tender, 4 to 6 minutes.
8. Off heat, stir in parsley and season with salt and pepper to taste.
9. Serve.

VARIATIONS 

• BRAISED CAULIFLOWER WITH CAPERS AND ANCHOVIES:
  Add 2 anchovy fillets, rinsed and minced, and 1 tablespoon rinsed and minced capers to oil mixture in step 1. Stir 1 tablespoon lemon juice into cauliflower with parsley in step 3.

• BRAISED CAULIFLOWER WITH SUMAC AND MINT:
  Omit wine. Substitute 2 teaspoons ground sumac for pepper flakes and increase broth to ½ cup. In step 3, once cauliflower is crisp-tender, uncover and continue to cook until liquid is almost evaporated, about 1 minute. Substitute 2 tablespoons chopped fresh mint for parsley and stir ¼ cup plain yogurt into cauliflower with mint.