Skillet-Roasted Cauliflower with Cumin and Pistachios

Name: Skillet-Roasted Cauliflower with Cumin and Pistachios
Yield: Serves 4 to 6
Ingredients: 1 head, cauliflower (2 pounds); 1 teaspoon, cumin seeds; 1 teaspoon, coriander seeds; 1/4 cup, extra-virgin olive oil; , Salt and pepper; 1/2 teaspoon, paprika; Pinch, cayenne pepper; 1 teaspoon, grated lime zest, plus lime wedges for serving; 3 tablespoons, chopped fresh mint; 1/4 cup, pistachios, toasted and chopped

Side Dishes
Vegetables
Vegetarian

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2016

For tender, richly caramelized florets, we threw out the culinary rule book.

SERVES 4 to 6

TIME 50 minutes

Skillet-Roasted Cauliflower with Cumin and Pistachios

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