I love cauliflower. And look at this enormous specimen. It is seriously larger than my husband’s head. And that’s big. I takes up the whole dang cutting board! You have to go to the farmer’s market to get these enormous cauliflowers.
I only used half for this preparation. And it’s a darn good thing. Cut it up into florets, place it on a baking sheet and drizzle with olive oil.
Season with salt and pepper, and pop it into a preheated 350* oven.
While the veg is roasting, we’ll make a beurre noisette. That’s French for browned butter. Put 1/2 cup of butter into a small saucepan over medium heat.
Once it melts, stir it constantly because you don’t want the butter solids to burn. That would be black butter, and while that’s good too, it’s not what we want.
All of a sudden, you’ll see that the solids have turned brown. Take it off the heat immediately and pour over your roasted cauliflower, or whatever–it’s good on gnocchi, roasted squash….all kinds of things!
Toss it around and sprinkle with parsley, or even a little lemon if you like.
I just went with the parsley. Then I proceeded to eat this entire dish of cauliflower. Yes, the whole thing.
And accidentally OD’d.
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Undercover Roasted Cauliflower with Browned Butter
1 regular sized cauliflower, cut into florets
1/2 cup butter
salt and pepper
freshly chopped parsley
olive oil
freshly squeezed lemon, if desired
……………………………………………………………….
Preheat oven to 350*.
Spread cauliflower florets onto baking sheet. Drizzle with olive oil and season with salt and pepper. Place in preheated oven and roast for 20 minutes, or until browned and tender.
While the cauliflower is roasting, place the butter in a small saucepan over medium heat. Once the butter is melted, stir it constantly until the solids turn brown. Remove from heat immediately and pour over cauliflower.
Garnish with parsley and lemon, if desired.
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