Cauliflower Soufflé With Brown Butter Recipes

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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.

ROASTED CAULIFLOWER WITH LEMON BROWN BUTTER



Roasted Cauliflower With Lemon Brown Butter image

Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and brings out its natural sugars. Brown butter and sage take it over the top.

Provided by Julia Moskin

Categories     easy, side dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 7

1/4 cup olive oil
1/4 cup sage leaves, loosely packed
1 tablespoon sea salt, more for tossing
3 medium-large heads cauliflower (about 3 pounds)
About 1 teaspoon table salt
6 tablespoons unsalted butter
1 lemon, zest finely grated

Steps:

  • Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towels; transfer oil to a large bowl. Let sage cool and crumble with fingers into a small bowl. Stir in coarse salt and set aside.
  • Heat oven to 375 degrees. Place roasting pan with an inch of water in oven bottom. Add cauliflower to bowl with oil, add about 1 teaspoon table salt, and toss gently until coated. Spread out on two large baking sheets. Bake until browned, 20 to 30 minutes.
  • Melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.
  • Transfer cauliflower to a bowl, pour butter over, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 2 grams, TransFat 0 grams

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.

CAULIFLOWER SOUFFLé WITH BROWN BUTTER



Cauliflower Soufflé with Brown Butter image

Provided by Sally Schmitt

Categories     Cheese     Bake     Dinner     Parmesan     Cauliflower     Family Reunion     Gourmet     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main course) to 6 (side dish) servings

Number Of Ingredients 14

For soufflé
3 tablespoons finely grated Parmigiano-Reggiano
1 1/4 cups finely chopped cauliflower florets
1/4 cup finely chopped flat-leaf parsley
White pepper to taste
1/2 stick unsalted butter
4 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
6 large egg yolks
8 large egg whites
For brown butter
1 stick salted butter
Equipment
2-qt soufflé dish

Steps:

  • Make Soufflé:
  • Preheat oven to 400°F with rack in middle.
  • Generously butter soufflé dish, then sprinkle with cheese, knocking out excess.
  • Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl.
  • Melt butter in a 2- to 3-quart heavy saucepan over medium heat. Whisk in flour, then cook, whisking, until pale golden, about 2 minutes. Add milk a little at a time, whisking constantly until very smooth. Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute. Remove from heat and whisk in yolks, 1/4 teaspoon white pepper, and 1/2 teaspoon salt. Stir into cauliflower mixture.
  • Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry). Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites until just combined.
  • Gently spoon into soufflédish (leave at least 1 inches of space at top) and bake until golden brown and top appears set, 35 to 40 minutes.
  • Make Brown Butter:
  • Cook butter in a small heavy saucepan over medium heat, stirring occasionally, until it turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, about 6 minutes. Remove from heat.
  • Serve soufflé immediately, drizzling with warm brown butter.

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.

ROASTED CAULIFLOWER WITH BROWN BUTTER



Roasted Cauliflower With Brown Butter image

A Michael Ruhlman recipe from his cookbook: Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto. So delicious, I'd make two at one time. As a side note, the cauliflower may be quartered instead of left whole. It cooks faster and will have more browned surface. Just adjust cook time for the smaller pieces.

Provided by gailanng

Categories     Cauliflower

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 5

1 cauliflower, whole
1 tablespoon vegetable oil or 1 tablespoon canola oil
4 1/2 tablespoons butter, softened
kosher salt
fresh ground pepper

Steps:

  • Preheat your oven to 425 degrees.
  • Cut the stem off the cauliflower as close to the base as possible and remove any leaves. Rub oil all over the cauliflower.
  • Place the cauliflower in an oven-proof skillet (cast iron works great). Slide the skillet into the preheated oven and roast the cauliflower for 45 minutes. Remove it from the oven and smear the soft butter over the surface.
  • Season with a salt and pepper. Continue to roast the cauliflower for another 30 - 45 minutes, basting it several times with the butter, which will have browned. It's done when you can insert a paring knife into it and feel no resistence and should be completely tender.

Nutrition Facts : Calories 181.3, Fat 16.8, SaturatedFat 8.7, Cholesterol 34.4, Sodium 158.2, Carbohydrate 7.3, Fiber 2.9, Sugar 2.8, Protein 3

CAULIFLOWER WITH ALMONDS AND BROWN BUTTER



Cauliflower With Almonds And Brown Butter image

Provided by Amanda Hesser

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds cauliflower, trimmed into olive-size florets
6 tablespoons unsalted butter
Sea salt, preferably coarse
1/3 cup slivered almonds

Steps:

  • Put some water in a large steamer, and bring to a boil. Add cauliflower, and steam until tender but still slightly crisp, about 5 to 7 minutes. Remove from steamer, and pour into a large serving bowl.
  • In a small pan, melt butter with a large pinch of salt over medium-low heat. When foam has subsided and butter has simmered for a minute or two, add almonds and continue cooking until butter begins to smell nutty and toasty and almonds are golden brown. Pour nuts and butter over cauliflower, and toss to coat. Season with salt, and toss again. Serve.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 466 milligrams, Sugar 4 grams, TransFat 1 gram

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

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