WHOLE-ROASTED CAULIFLOWER WITH FRIED CAPERS AND BROWN BUTTER BREADCRUMBS
Source: Prune, page 195 (noted because there is no index in the book). Breadcrumbs: Hamilton specifies homemade breadcrumbs vs. panko. This is how I make my homemade dried breadcrumbs: Pulse day-old bread (crusts and all) in food processor until fine. Toast in an even layer on a rimmed baking sheet at 200ºF for 40 minutes. Let cool completely before using. The crumbs should take on very little color. Once cool, store in an airtight container until ready to use. Making the fried capers and brown butter breadcrumbs: Although this part of the recipe is simple, the timing is still a little tricky. The first time I made it, I added the capers to the butter too soon, and they charred a little too much as I waited for the butter to brown. My breadcrumbs, too, didn't have enough time to toast because I needed to get the butter and capers out of the pan. I've got my timing down now, but just know that it might take a bit of trial and error to get your timing right. I like to toast the breadcrumbs first in a dry skillet, remove them from the pan, add the butter until it begins to turn color, then the capers until they burst, and finally the crumbs just until they're nicely coated. It's simple once you get the hang of it.
Provided by alexandra
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375ºF. Put whole head in sauté pan just big enough to hold it. Drizzle with 1/4 cup of oil. Season with salt rained down evenly. Roast for 25 minutes. Remove pan. Flip cauliflower and add another 2 tablespoons of oil (or the full 1/4 cup if you think it's necessary - I find 2 T to be plenty) and a sprinkling of salt. Return to oven for 25 minutes. To test for doneness, insert sharp knife or skewer, which should meet little resistance. If it feels too firm around the core, return to oven for another 10 minutes.
- On stovetop in a small sauté pan over medium heat, toast breadcrumbs briefly, just until they turn slightly golden. (Note: If your dried breadcrumbs are already browned a bit, you can skip this step - my dried breadcrumbs are the color of panko, which is why I like to brown them briefly here.) Transfer to a plate. Immediately add butter to pan and cook until it just begins to darken a bit, then add the capers and fry until the butter browns and capers burst open. Quickly add breadcrumbs and toast until golden brown.
- Place cauliflower on serving platter. Spoon buttered caper breadcrumbs all over. Serve with lemon wedges if desired. Pass sea salt if necessary.
BROWNED BUTTER ROASTED CAULIFLOWER
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
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 BROWN BUTTER
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
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 CAPER BROWN BUTTER
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
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 HERBED BREADCRUMBS
This side dish goes well with fish or seared steak.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss cauliflower florets, with 2 tablespoons olive oil; season with salt and pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.
- Meanwhile, in a food processor, combine bread and garlic; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in parsley, thyme leaves, and lemon zest.
- Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.
Nutrition Facts : Calories 221 g, Fat 15 g, Fiber 6 g, Protein 6 g
ROASTED CAULIFLOWER WITH BROWN BUTTER
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
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 BUTTERED CRUMBS
Our home economists offer this home-style way to add flavor and interest to steamed cauliflower. Serve this simple side dish with a variety of entrees.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small heavy saucepan, cook butter over medium heat for 5 minutes or until golden brown, stirring frequently. Remove from the heat; stir in lemon juice. In a small bowl, combine the bread crumbs, cheese, parsley, salt and pepper; stir in 3 tablespoons browned butter. , Drain cauliflower and place in a serving dish. Drizzle with the remaining browned butter; sprinkle with bread crumb mixture.
Nutrition Facts : Calories 158 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 295mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
ROASTED CAULIFLOWER WITH LEMON BROWN BUTTER
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
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 BREAD CRUMBS
Make and share this Cauliflower With Bread Crumbs recipe from Food.com.
Provided by Debtex
Categories Cauliflower
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove the leaves from the cauliflower but leave the head whole.
- Steam for about 20 minutes, until easily pierced by a wooden skewer.
- Meanwhile, melt the butter in a pan.
- Add the breadcrumbs and cook until golden brown. Be careful not to burn!
- Place the cauliflower on a serving dish.
- Spread the sour cream all over the cauliflower.
- Sprinkle the bread crumbs evenly over the top.
- Enjoy!
Nutrition Facts : Calories 300.6, Fat 19, SaturatedFat 11, Cholesterol 45.5, Sodium 366, Carbohydrate 27.6, Fiber 4.2, Sugar 5.5, Protein 7.1
ROASTED CAULIFLOWER WITH HERBED BREAD CRUMBS
Quick and easy roasted cauliflower snack. Great substitute for chips!
Provided by alessandra
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper and spray with cooking spray.
- Mix bread crumbs, thyme, oregano, basil, salt, and pepper together in a mixing bowl. Drizzle in the olive oil and rub it into the bread crumbs with your fingertips.
- Quickly run cauliflower under water to dampen slightly. Roll cauliflower around in the bread crumb mixture until crumbs stick; place in a single layer on the prepared baking sheet and sprinkle any excess crumbs over top.
- Roast in the preheated oven until tender and lightly browned, about 12 minutes.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.1 g, Fat 1.9 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 378.9 mg, Sugar 2.8 g
SAUTéED CAULIFLOWER WITH BROWNED BREAD CRUMBS
Hot mustard seasoned bread crumbs are a timeless way to liven up cooked cauliflower. A side dish ready in merely 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch skillet, heat 1 inch water to boiling. Stir in salt. Add cauliflower and return to boiling. Boil uncovered 3 minutes or until almost tender. Drain cauliflower in colander and immediately rinse under cold water to stop cooking. Set cauliflower aside.
- In same skillet, melt 3 tablespoons of the butter over medium heat. Stir mustard into butter and add bread crumbs. Cook 8 to 10 minutes, stirring frequently, until crumbs are golden brown. Remove crumbs to plate.
- In same skillet, melt remaining tablespoon butter and the oil over medium-high heat. Stir in cauliflower and cook about 5 minutes, stirring occasionally, until lightly browned and cooked through. Sprinkle crumbs over top.
Nutrition Facts : Calories 420, Carbohydrate 47 g, Cholesterol 30 mg, Fat 4, Fiber 5 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 7 g, TransFat 1/2 g
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- 2. Meanwhile, to make the brown butter, heat the butter in a frying pan and let it sizzle until it starts smelling sweet and nutty. Take the pan off the heat as soon as you smell it and it turns a deep golden color, pour the contents into a cold bowl and set aside.
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