PAN-ROASTED CAULIFLOWER

Jalapeño & Lime Spicy Chili Jam

We are so excited to bring you this jammy version of Christopher Kimball’s Milk Street’s spicy roasted cauliflower! This hearty vegan, gluten-free dish is incredible served as a side or a full meal.

“Cauliflower becomes remarkably delicious when charred, the deep caramelization adding complexity and nutty, bittersweet flavors. Instead of roasting cauliflower florets (that require a fair amount of knifework) or steaks (that incur waste), we cleave the head into wedges, creating ample surface area on the cut sides for browning. We sear the wedges in a skillet on the stovetop, then slip the pan into a hot oven to finish cooking the cauliflower without risk of scorching. And to make a simple embellishment, we roast a tomato in the same skillet as the cauliflower, then make a tangy-sweet chutney by mashing it with fresh ginger, chilies and cloves.” — Milk Street Chefs

Servings: 4

Ingredients:

3 Tbsp Grapeseed or Neutral Oil

1 Head Cauliflower (2–2½ lbs), trimmed and cut into 6 wedges

1 Ripe Tomato, cored and halved

1 Tbsp Yellow Mustard Seeds

Kosher Salt & Ground Black Pepper

2 Tbsp Blake Hill Jalapeño & Lime Spicy Chili Jam

2 Fresno or Serrano Chilies, stemmed, seeded, and minced (optional, for extra heat)

1 tsp White Sugar

1 tsp Finely Grated Fresh Ginger

⅛ tsp Ground Cloves

⅛ tsp Asafoetida (optional)

¼ cup Fresh Cilantro, lightly packed

Whole-Milk Plain Yogurt, for serving (optional)

Directions:

1. Heat the oven to 475°F with a rack in the middle position. In a 12-inch oven-safe skillet over medium-high, heat the oil until shimmering. Place the cauliflower wedges cut-side down, sprinkle with salt, and cook undisturbed until golden brown on the bottom, 3-5 minutes.

2. Using a wide metal spatula, flip the wedges onto the second cut side and sprinkle with salt. Place the tomato halves cut-side down in the skillet. Remove from heat, sprinkle in the mustard seeds, and transfer the skillet to the oven. Roast until the tomato is very soft and the cauliflower is deeply browned and tender when pierced with a skewer, 30-35 minutes. Meanwhile, in a small bowl, stir together the Jalapeño & Lime Spicy Chili Jam, chilies, sugar, ginger, cloves, asafoetida (if using), and ¼ tsp pepper.

3. Remove the skillet from the oven (handle will be very hot). Transfer the cauliflower to a serving platter. Scrape the roasted tomato halves and mustard seeds into the jam mixture and stir with a fork, mashing the tomato until the chutney is well combined and saucy. Season with salt to taste.

4. Spoon the tomato and jalapeño chutney over the cauliflower. Sprinkle with fresh cilantro and dollop with yogurt if desired. Serve and enjoy!

Love this recipe? This Pan-Roasted Cauliflower gets its spicy kick from Blake Hill’s Jalapeño & Lime Spicy Chili Jam. Browse all of our Jams, Jellies & Spreads recipes for more delicious ways to use your favorite preserves.