Nut & honey pan roasted cauliflower is packed with flavor and perfect for any meal, but especially as an easy holiday side dish!
This post is sponsored by GRIZZLY Cast Iron Cookware, all opinions expressed are my own. Read more about sponsored content on my website here.
I am working with my friends at GRIZZLY Cast Iron Cookware again for today’s post and I couldn’t be more thrilled! I am so excited to share this new recipe with you and remind you about all the reasons why I love their cast iron pans.
This recipe is, of course, perfect for any time of the year but it is so perfect on a holiday table!! I had a version of this at Thanksgiving a few years ago, but it was lacking the deep nutty flavor I knew it needed.
I decided to develop my own version and knew it would be the perfect pairing for the GRIZZLY cast iron skillet for a few reasons. I really wanted to toast the nuts in the pan before adding the cauliflower. Cast iron is perfect for this since it gets and stays so incredibly hot.
This really brought out the nutty flavor I was looking for. Additionally, I wanted to reduce the honey just slightly in the bottom of the pan to create a glaze with a deeper flavor. Again, cast iron works beautifully for this!
You’ll notice in the video that the butter immediately starts to brown when I put it in the pan. This was actually by design! The little bit of browned butter adds to the nutty flavor and really completes the dish. And can I just say how much easier it is to see browned butter in a light-colored pan? Just another reason I love GRIZZLY Cookware.
I used a combination of butter and olive oil for this roasted cauliflower for two reasons: One, I wanted to cook this on a pretty high heat and oil stands up to that a little better than butter alone. I also wanted you to have some options for finishing this dish – on the stovetop or in the oven.
Another one of my favorite things about my GRIZZLY Cookware is that I can transfer it right into the oven, which is super handy when preparing a holiday meal like pan roasted cauliflower. So, you can finish on the stovetop and let the cauliflower brown a little bit, or you can finish it in the oven so that it stays warm while you prepare the rest of your feast.
I love a versatile kitchen tool and recipe! And, because this is one of my favorite things about my GRIZZLY Cast Iron Cookware, you don’t ever have to season the pans!! They come perfect and stay perfect. I’ve been using mine heavily for about 6 months and love how everything turns out in it!
What would you make in your GRIZZLY skillet??
Nut & Honey Roasted Cauliflower
- 1 tablespoon butter
- 2 teaspoons olive oil
- 3/4 cup pecans roughly chopped
- 1 head cauliflower see note
- 3 tablespoons honey
- 3 tablespoons water or vegetable stock
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 teaspoon thyme fresh, 1/2 if using dried
- Preheat oven to 425 degrees F.
- Heat butter and olive oil in a GRIZZLY cast iron skillet until very hot and the butter starts to brown.
- Add pecans and cook for 3-4 minutes, stirring occasionally.
- Add cauliflower, salt, pepper, and paprika and cook for 3-4 minutes, stirring sparingly.
- Add honey and stock and simmer for about 2 minutes, or until slightly thickened.
- Sprinkle thyme over the top and roast in the oven for 8 minutes, or until the top is starting to brown (see note).