Seared Cauliflower with Arugula, Dried Cranberries, and Hazelnuts - cauliflower

Method

• Slice stem end of cauliflower so it sits flat.
• Slice through head at 3/4-inch intervals to make flat slabs.
• Separate slabs into 20 smaller slabs, and collect and set aside any remaining small florets and cauliflower crumbs (there will be about 1 cup).
• Season slabs with salt and pepper, if desired, and set aside.
• Pulse 1 Tbs.
• hazelnuts, 1 Tbs.
• cranberries, 1 tsp.
• capers, 21/2 tsp.
• hazelnut oil, 21/2 tsp.
• lemon juice, lemon zest, thyme, and 1 Tbs.
• water in small food processor until coarse paste forms.
• Set aside.
• Heat 1 Tbs.
• vegetable oil in large skillet over medium-high heat.
• Sear cauliflower pieces in single layer in skillet 3 to 5 minutes, or until deep brown.
• Add remaining 11/2 tsp.
• vegetable oil, flip cauliflower pieces, and cook 3 to 5 minutes more, or until tender.
• Remove pan from heat.
• Drizzle with remaining 1/2 tsp.
• hazelnut oil and 1/2 tsp.
• lemon juice.
• Combine arugula with reserved cauliflower crumbs, remaining 3 Tbs.
• hazelnuts, remaining 3 Tbs.
• cranberries, remaining 2 tsp.
• capers, and dressing in large bowl.
• Season with salt and pepper, if desired.
• Top with seared cauliflower.