Anne Byrn

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Sorghum Glazed Cauliflower Bites

Anne Byrn

Sorghum Glazed Cauliflower Bites

Roasting brings out the natural sweetness in cauliflower and broccoli, and there is no better vehicle for roasting veggies than the cast-iron skillet. This recipe comes from my book Skillet Love, and I use sorghum, that earthy and wonderful sweetener known in the South and Midwest, in this recipe. The skillet lets the cauliflower cook to browned sweet doneness, and when you pour over the sorghum vinaigrette, the retained heat of the pan sizzles that sauce, reduces it, and makes it even more syrupy and wonderful. Feel free to use pomegranate molasses or honey instead of the sorghum. And serve warm from the skillet with toothpicks.

SORGHUM GLAZED CAULIFLOWER BITES RECIPE:

Makes: 6 to 8 servings | Prep: 10 to 15 minutes | Cook: 15 to 20 minutes

Cauliflower:
1 small head cauliflower, white or purple, or 1 head broccoli
4 cloves garlic
3 tablespoons olive oil
1/4 teaspoon salt

Glaze:
3 tablespoons sorghum or pomegranate molasses
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon grated fresh lemon zest

Garnish:
2 tablespoons chopped cilantro or green onions

  1. Place a rack in the center of the oven, and preheat the oven to 425 degrees.

  2. Cut the florets from the head of cauliflower or broccoli, and separate them into small pieces. You will have about 4 to 5 cups. If you have more than this, do not use more than 5 cups because this will crowd the 12-inch skillet and they will steam instead of roast. Peel and slice the garlic into 1/4-inch thick pieces. Toss the cauliflower (or broccoli) and garlic with the olive oil, and season with salt. Pile into a 12-inch skillet and place in the oven.

  3. Roast the cauliflower until is is lightly browned, 15 to 20 minutes.

  4. Meanwhile, prepare the glaze. Place the sorghum, vinegar, mustard, and lemon zest in a small bowl and whisk to combine.

  5. Remove the skillet from the oven and pour the glaze over the top. Toss to distribute the glaze and let the glaze bubble up. Garnish with chopped fresh cilantro or green onions and serve right from the skillet with toothpicks. Or, pour the contents of the skillet into a serving bowl, garnish, and serve.