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.