In a large frying pan over medium heat, warm 2 tablespoons of the oil and melt the butter. Add the cauliflower florets, sprinkle with a generous pinch of salt, and toss gently to coat the florets. Spread the florets into 1 layer and cook, without stirring, until the undersides are lightly browned 3-4mins. Flip each piece over and continue cooking, undisturbed, until evenly browned, 3-4mins. Repeat until all side are evenly browned, 3-5 mins longer.
Add the remaining 1 tablespoon oil, the shallot, red pepper flakes, and paprika to the pan. Cook stirring occasionally, until the shallot is softened, 2-3mins. Add the honey and 2 tablespoons water and saute until the liquid reduces to a glaze, 2-3 mins. Squeeze the juice from the lemon half over the cauliflower, stir to combine and cook for 30 seconds. Remove from the heat. Taste and adjust the seasoning with salt and pepper.
Transfer the cauliflower to a warmed bowl and serve right away.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (249g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 98 (57%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 15.3mg||5 %|
|Sodium 104.2mg||4 %|
|Potassium 691.7mg||18 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 12.4g|
|Protein 4.6g||7 %|
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Calories per serving: 171
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