Steamed Whole Cauliflower With Paprika Brown Butter Recipes

STEAMED WHOLE CAULIFLOWER WITH PAPRIKA BROWN BUTTER

Steps:

• Preheat oven to 350 degrees. Toast panko in a large skillet over medium-high heat until golden, tossing occasionally, about 3 minutes. Transfer to a bowl; let cool, then stir in salt and cheese.
• Place a steamer basket in a pot filled with water to just below basket. Bring to a boil, then place cauliflower in basket; cover and steam 10 minutes. Reduce heat to low; steam until cauliflower is fork-tender, 8 to 10 minutes. Transfer to a serving bowl.
• Meanwhile, melt butter in a saucepan over medium heat until browned, about 9 minutes. Remove from heat; swirl in paprika. Pour half of brown butter over cauliflower; sprinkle with half of panko mixture. Cut cauliflower into chunks with a paring knife. Pour remaining brown butter over top; sprinkle with remaining panko mixture. Serve.

ROASTED CAULIFLOWER WITH PAPRIKA

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika; toss to coat. Season with salt and pepper. Roast until tender and lightly browned, 20 to 25 minutes, tossing once.

WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
• Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
• Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

ROASTED CAULIFLOWER WITH BROWN BUTTER

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

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.

ROASTED CAULIFLOWER WITH LEMON BROWN BUTTER

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.

BUTTER-ROASTED CAULIFLOWER

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.

WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE

Steps:

• Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
• Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
• Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
• Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
• Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
• Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
• In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
• When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
• Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

CAULIFLOWER WITH BROWN BUTTER

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.

ROASTED CAULIFLOWER WITH PAPRIKA

Steps:

• Preheat the oven to 400*F.
• Toss cauliflower, vegetable oil, salt and pepper together.
• Spread in a single layer in a baking dish and add water.
• Bake until the stems are tender when pierced with a knife and beginning to brown, about 25 minutes.
• Remove baking dish and toss the cauliflower with butter, salt, paprika and parsley.