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
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
BUTTER-ROASTED CAULIFLOWER
This is an unusual and tremendously tasty way to enjoy cauliflower. It's almost like discovering a new vegetable.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
- Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper.
- Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 7.6 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 122.8 mg, Sugar 3.5 g
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.
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 LEMON BROWN BUTTER
I came across this in my local newspaper. I am discovering that I really like cauliflower! I wouldn't touch it when I was a kid, but now I appreciate how versatile a vegetable it really is. This recipe is really interesting because the brown butter is made with fried sage leaves and roasting the cauliflower adds an additional layer of flavor.
Provided by threeovens
Categories Cauliflower
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a small pan, heat oil until rippling; add sage and cook, while stirring, until crisped, about 2 minutes.
- Drain on paper toweling and transfer oil to a large bowl.
- Let sage cool, then crumble into a small bowl; stir in coarse salt and set aside.
- Meanwhile, preheat oven to 375 degrees F; place a roasting pan, with about an inch of water on bottom of oven.
- Add cauliflower to bowl of oil and season with table salt; toss to coat.
- Spread cauliflower out on 2 baking sheets and bake until lightly browned, about 20 to 30 minutes.
- In the meantime, melt butter in a small pan over medium heat until foamy.
- Once foam subsides, stir often, and once solids are browned, turn off heat and squeeze all the lemon juice into pan and stir well.
- Transfer cauliflower to a bowl, pour butter on top, add lemon zest, season with about half the sage salt, toss; taste and add more sage salt as needed.
Nutrition Facts : Calories 154.6, Fat 12.8, SaturatedFat 5.2, Cholesterol 18.3, Sodium 984.3, Carbohydrate 9.3, Fiber 3.7, Sugar 3.5, Protein 3.5
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
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- Preheat the oven to 425°F. In a large mixing bowl, toss the cauliflower wedges with just enough olive oil to coat and a generous pinch of kosher salt.
- Place them on a sheet tray and bake for about 30 minutes, occasionally turning them throughout cooking to ensure they get color on all sides.
- While the cauliflower roasts, brown the butter. Warm the butter in a small saucepan over low heat until just browned but not burned. Add the sage leaves to the butter for the last 2 minutes or so of cooking.
- To plate, place the roasted cauliflower wedge on a platter, drizzle with the brown butter, and scatter the sage leaves over the top. Finish with a sprinkle of salt and a generous amount of freshly cracked black pepper.
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