Cauliflower is an underestimated vegetable that needs more love! It’s so meaty and crunchy and can be used in a variety of ways – roasted, riced, pureed. Honestly, it’s so versatile because of how mild the flavor is, you can use it in just about any way you can think of.
For the holidays, I love roasting it and giving that much need healthy crunch to what’s typically a heavy dinner. This recipe highlights how amazing a plain roasted vegetable can be. Every holiday dinner needs a good side dish, and roasted cauliflower is the one for me!
Roasted Cauliflower In Brown Butter Sauce
- ¼ cup olive oil
- 1 tablespoon kosher salt, more for tossing
- 1/2 tablespoon freshly ground pepper
- 3 medium-large heads cauliflower (about 3 pounds)
- 6 tablespoons unsalted butter
- 1 lemon, zest finely grated
- 1 teaspoon fresh thyme
- 1 scallion, diced
- Preheat oven to 375 degrees. Add cauliflower to pan and toss with oil, salt and pepper and 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 thyme and scallion and toss until combined. Serve immediately. Enjoy!
Adapted from: cooking.nytimes.com