Honey-Lemon-Glazed Cauliflower

Use whatever variety of honey that you like best—a mild variety such as clover, or one with a stronger flavor like chestnut.

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  1/4 cup extra-virgin olive oil
  
  


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  1 medium head cauliflower (1-1/4 lb.), cored and cut into 1-inch florets (about 7 cups)
  
  


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  Kosher salt
  
  


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  1 medium red onion, finely diced
  
  


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  2 Tbs. honey
  
  


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  1 tsp. ground coriander
  
  


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  1/2 tsp. sweet smoked paprika
  
  


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  1/4 tsp. crushed red pepper flakes
  
  


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  2 Tbs. fresh lemon juice
  
  


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  1/2 tsp. finely grated lemon zest
  
  


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  1 Tbs. chopped fresh cilantro
  
  

Heat 3 Tbs. of the oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 tsp. salt and stir to coat. Cook, without stirring, until the cauliflower is browned on one side, about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer.

Meanwhile, in a small bowl, stir 2 Tbs. water and the remaining 1 Tbs. oil with the onion, honey, coriander, paprika, and pepper flakes.

Add the onion mixture to the skillet and cook, stirring occasionally, until the onion is softened, about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed, about 4 minutes. Transfer to a serving bowl, stir in the lemon juice and zest, and garnish with the cilantro. Serve immediately.