Obedient Ingredients

A place to put cooking ideas to the test.

CSA Cooking: Caramelized Cauliflower

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Small World Supper Club

When we got this gorgeous head of purple cauliflower in our CSA bag a few weeks ago, I couldn’t help but admire it.

Purple Cauliflower

I guess they call it cauliflower for a reason, eh?

Just a few weeks prior, we had enjoyed some caramelized cauliflower at St. Augustine’s in Vancouver. Topped with parm cheese, arugula, and crispy capers, it had a really nice balance of sweet, salty, and spice.
St. Augustine's Caramelized Cauliflower

I was inspired to make a similar, but even simpler dish. After all, you really don’t need to do much to improve the flavor of fresh, in-season produce. Here goes!

Caramelized Caulifloweradapted from Williams Sonoma


  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 2 small heads cauliflower
  • 1/2 teaspoon paprika
  • sea salt, to taste
  • 1 Tablespoon honey
  • 1 Tablespoon water
  • squeeze of lemon


  1. In a large frying pan over medium heat, warm the olive oil and melt the butter…

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