Vermicular | Pan-Seared Cauliflower with Yogurt Sauce

Pan-Seared Cauliflower with Yogurt Sauce

Tailored for: Vermicular Frying Pan 28cm
Oven-Safe Skillet 28cm
Cooking Time
13 min

½ medium head of cauliflower, cut into thirds lengthwise
Kosher salt
2 tablespoons olive oil

Yogurt Sauce
½ cup plain yogurt
1 ⅓ tablespoons mayonnaise
1 teaspoon lemon juice
⅓ teaspoon kosher salt
1 pinch ground cumin
1 pinch ground coriander
Chopped chives

2 tablespoons sliced almonds, roasted
Pomegranate seeds
Chopped fresh parsley, optional
Sweet paprika powder, optional

Glass or Stainless Steel Lid

  1. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.

  2. Once smoke clears, add cauliflower, cut-side down. Sear over very low heat for about 8 minutes, or until browned. Flip cauliflower, cover, and steam for 5 minutes, or until stem is tender when pierced. Sprinkle with salt.

  3. Smear Yogurt Sauce across a plate and place cauliflower on top. Garnish with almonds and pomegranate, and serve.

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Musui–Kamado with the Vermicular Cookbook.

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