Simple Broiled Cauliflower and Maitake Mushrooms

 

The broiler is underutilized, but it’s really just an upside-down grill - fast and powerful. Stay close, set a timer, and keep an eye on things to prevent burning. Note that a dark-colored baking sheet absorbs more heat, causing food to cook faster than a light-colored baking sheet. Here, cauliflower (leaves, stems, core, and all) and maitake mushrooms (also known as hen-of-the-woods) transform under high heat, turning deeply caramelized and crisp in minutes. The mushrooms develop a meaty texture, the cauliflower soften into something surprisingly sweet, and the leaves? They crisp up beautifully - I may like them more than the florets.

This is a lovely side dish or can be a building block for pasta, salad, eggs, or pizza. Coat with toasted sesame oil, pair with tofu and rice, and finish with a sprinkle of toasted sesame seeds and green onion for a full meal. Or toss with fresh herbs, lemon juice, and your favorite beans. Before broiling, try adding a hearty herb like rosemary or thyme, or a pinch of chili powder or your favorite spice for extra depth.



Serves 4 - 6 as a side dish

Ingredients

1 small to medium cauliflower with leaves, cut into bite-sized florets; core and leaves cut into 1/4-inch pieces
1 pound maitake mushrooms, torn into bite-sized pieces
4 - 6 tablespoons avocado oil or other high-heat oil, divided
Salt

Instructions

  1. Preheat the oven to high broil.

  2. On a baking sheet, gently toss the cauliflower leaves and mushrooms with half the oil and a pinch of salt so they are well coated. Spread in an even layer and broil on the top rack, shaking the pan or stirring once, until browned and crispy at the edges and tender in the center, about 4 - 6 minutes. Immediately transfer to a large plate so they don’t continue to cook.

  3. On the same baking sheet, toss the florets and core with the remaining oil and a pinch of salt. Spread in an even layer and broil on the top rack, stirring once, until browned and tender, about 6 - 8 minutes. Transfer to the plate with the leaves and mushrooms.

  4. Store in an airtight container in the fridge for up to 4 days.