I cannot count the many ways that I have prepared cauliflower. Grilled cauliflower steaks, aloo gobi, spicy roasted cauliflower with herbs, and my powerful healing cauliflower soup are some of my top go- to cauliflower recipes. Search my blog for even more recipes with cauliflower from cauliflower jambalaya to tabbouleh.
This recipe for brown butter roasted cauliflower is similar to many of the other roasted cauliflower recipes. If you have oven-roasted cauliflower or other vegetables, you know that most veggies are forgiving and only become sweeter as they roast and caramelize under high heat.
This recipe is a little different in that I toss the oven-roasted cauliflower with brown butter after it is removed from the oven. To make brown butter, or beurre noisette as it is referred to in French cuisine, the butter is heated in a heavy skillet until the milk solids separate. The clear butter will turn a reddish and then beautiful brown color. Make sure to watch the butter carefully for this magic moment and remove it from the heat before it burns. Browning the butter gives it a deep, rich, nutty flavor.
The brown particles should be reserved for these toasted milk solids are what give the butter this flavor. Brown butter adds to any recipe. I have used brown butter on sautéed fish and meats, in cookies, and in brownies.
Once the butter has browned, I toss in a couple of tablespoons of capers and the juice from 1/2 of a lemon to complete the sauce for the roasted cauliflower. Pour the browned butter, caper, and lemon mixture over the cauliflower and toss well. I like to add fresh spinach at this time too to make a more complete vegetarian meal.
How simple is this! This is a quick and easy way to create a healthy side or even a main course in less than thirty minutes. Now that you know how to make brown butter, try incorporating it into some of your other recipes. Bon appetit.
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