Ingredients for Roasted Cauliflower With Brown Butter
- 1 large head of cauliflower (approximately 2 lbs)
- Vegetable Oil
- 1/2 cup unsalted butter
- Kosher Salt
- Fresh Ground Pepper
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How to Make Roasted Cauliflower With Brown Butter
- Preheat your oven to 425°F (220°C).
- Trim the stem from one large head of cauliflower (approximately 2 lbs), removing any loose leaves.
- Quarter the cauliflower head (optional, but recommended for faster cooking and more browning).
- In a large bowl, toss the cauliflower with 2 tablespoons of olive oil, ensuring it's evenly coated.
- Place the cauliflower in an oven-safe skillet or roasting pan.
- Roast for 45 minutes.
- Meanwhile, in a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Cook, swirling the pan occasionally, until the butter turns a light brown color and has a nutty aroma (about 5-7 minutes). Be careful not to burn it.
- Remove the cauliflower from the oven. Spoon the brown butter evenly over the cauliflower.
- Season generously with salt and freshly ground black pepper (about 1 teaspoon salt and 1/2 teaspoon pepper, or to taste).
- Return the cauliflower to the oven and roast for another 30-45 minutes, basting with the remaining brown butter every 15 minutes, until a paring knife easily pierces the florets and the cauliflower is tender.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
11g
Fat
43g
Carbs
2g
