Brown Butter Cauliflower Mash Recipes

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ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER



Roasted Cauliflower with Caper Brown Butter image

Turn boring cauliflower into a delicious side when you top it with a caper and garlic brown butter. I like to cut my cauliflower into slices instead of florets, so there is more flat surface area for roasting and the topping doesn't slide off.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 35m

Yield 4

Number Of Ingredients 6

1 medium head cauliflower
3 tablespoons olive oil
¼ cup salted butter
1 clove garlic, minced
2 tablespoons coarsely chopped capers
¼ teaspoon lemon-pepper seasoning

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
  • Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
  • Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
  • Spoon brown butter over the roasted cauliflower and serve.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 6.5 g, Cholesterol 30.5 mg, Fat 21.8 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 8.7 g, Sodium 272.4 mg, Sugar 2.8 g

ROASTED CAULIFLOWER WITH BROWN BUTTER



Roasted Cauliflower with Brown Butter image

This buttery, caramelized crown of cauliflower proves you don't need to get complicated to achieve dramatic, decadent results in the kitchen. Whole-roasting provides an even surface for basting with brown butter, which trickles into the crevices and crisps the exterior. Finish simply with a shower of salt, and you've got a beautiful side dish hearty enough to serve as a main.

Provided by Michael Ruhlman

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 4

1 head cauliflower, whole
1 tablespoon canola oil
6 tablespoons unsalted butter, softened
Kosher salt

Steps:

  • Preheat oven to 450 degrees F (425 degrees F, if using convection). Cut the stem off the cauliflower as close to the florets as possible to provide a flat base for roasting. Remove and discard any green leaves. Place the cauliflower in a cast-iron skillet and rub oil all over the surface. Place in the oven and roast, 30 minutes.
  • Remove from the oven; the cauliflower should be light brown and slightly softened. Use your hands to carefully mash the softened butter onto the top of the cauliflower. Place back into the oven for 10 minutes.
  • Remove from the oven. Tilt the skillet to pool the brown butter at one end, then use a spoon to thoroughly baste the cauliflower. Test for doneness by inserting a sharp knife into the center: the cauliflower should be completely tender with no resistance. If it needs a bit more time in the oven, baste one final time and place back in the oven for 10 more minutes.
  • Remove from the oven, baste again, and test for doneness. Sprinkle with a generous pinch of salt and serve whole or cut into wedges.

BROWNED BUTTER ROASTED CAULIFLOWER



Browned Butter Roasted Cauliflower image

When I was growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. Here, the briny capers, lemon juice and sweet raisins allow the caramelized, nutty cauliflower to shine. -Gina Myers, Spokane, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

6 garlic cloves, unpeeled
3 tablespoons unsalted butter
1 medium head cauliflower, broken into florets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup golden raisins
1/4 cup chopped fresh parsley
1 tablespoon capers, drained and coarsely chopped
2 teaspoons lemon juice

Steps:

  • Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat., Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender., Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine.

Nutrition Facts : Calories 148 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 260mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.

CAULIFLOWER WITH BROWN BUTTER



Cauliflower with Brown Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield about 4 side dish servings

Number Of Ingredients 7

Kosher salt
1 head cauliflower (about 2 pounds), broken into small florets
1/4 cup unsalted butter
3 tablespoons fresh breadcrumbs
2 teaspoons freshly squeezed lemon juice
1 tablespoon minced parsley
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Drain in a colander in the sink.
  • Meanwhile, heat a large skillet over medium-high heat. Add the butter, and move the pan in a circular motion as it melts. When the butter's foam begins to subside, after a couple minutes, add the breadcrumbs. Continue cooking and swirling the skillet, until the butter begins to brown, about 30 seconds more. Remove the pan from the heat and stir in the lemon juice to stop the cooking.
  • Add the cauliflower and parsley to the skillet, season with salt and pepper, and toss until evenly coated with the brown butter. Warm over medium heat if needed. Transfer to a serving platter and serve immediately.

BROWN BUTTER CAULIFLOWER MASH



Brown Butter Cauliflower Mash image

Another great cauliflower mash. Started making mashed cauliflower as part of the South Beach diet. Now I just love it!

Provided by KathyP53

Categories     Cauliflower

Time 30m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 8

1 head fresh cauliflower, washed, drained and chopped
1/2 cup sour cream
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese
1 tablespoon chopped fresh chives
2 tablespoons butter
fresh chives

Steps:

  • Fill large Dutch oven with water to depth of 1/4". Arrange cauliflower in Dutch oven. Cook, covered, over medium-high heat 7-10 minutes or until tender. Drain.
  • Process cauliflower, sour cream, salt, and pepper in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed. Stir in Parmesan cheese and chives. Place in a bowl.
  • If desired, mircorwave mixture on HIGH 1-2 minutes or until thoroughly heated, stirring at 1 minute intervals.
  • Cook butter in a small heavy saucepan over medium heat, stirring constantly, 4-5 minutes or until butter begins to turn golden brown. Remove from heat, and immediately drizzle butter over cauliflower mixture. Garnish with chives and serve immediately.

Nutrition Facts : Calories 117.5, Fat 9.2, SaturatedFat 5.7, Cholesterol 22.3, Sodium 420.7, Carbohydrate 6.2, Fiber 2.5, Sugar 2.4, Protein 4.2

BROWN BUTTER CAULIFLOWER MASH



Brown Butter Cauliflower Mash image

Make and share this Brown Butter Cauliflower Mash recipe from Food.com.

Provided by gailanng

Categories     Cauliflower

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium head cauliflower
4 tablespoons cream cheese, softened
1/3 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon chopped chives or 1/2 teaspoon green onion
4 tablespoons unsalted butter
1/2 cup asiago cheese
4 tablespoons basil pesto (optional)

Steps:

  • Set a stockpot of water to boil over high heat.
  • Clean and cut the cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Meanwhile, melt the butter in a small saucepan and cook the garlic until fragrant, about 1 minute.
  • Drain the cauliflower well; do not let cool and pat it very dry between several layers of paper towels.
  • In the bowl, mash the hot cauliflower with the cream cheese, sour cream, Parmesan, asiago, butter, garlic, salt, and pepper until almost smooth.
  • Mix in chives and pesto, if desired, and serve.

Nutrition Facts : Calories 254.6, Fat 22.5, SaturatedFat 13.5, Cholesterol 61.9, Sodium 784.7, Carbohydrate 9.3, Fiber 3.1, Sugar 4, Protein 6.7

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