A long time family favorite; this simple, easy and great tasting recipe combines roasted cauliflower with browned butter. Roasting brings out maximum flavor from the cauliflower and results in a scrumptious caramelized crust, a tender and creamy inside, with a slightly sweet and nutty flavor. The addition of browned butter both enhances and intensifies the nutty flavor and imparts richness.
Preheat oven to 400 degrees F.
Toss cauliflower with oil, lemon juice, garlic, salt and pepper in a large bowl. Spread cauliflower evenly in a single layer on a large rimmed baking sheet. Roast in hot oven until softened and lightly browned, about 20 to 25 minutes, stirring occasionally to ensure even roasting. Test with a fork for desired doneness.
Melt butter in a small skillet over medium heat; cook about 3 minutes or until lightly browned. Combine cauliflower and browned butter in a bowl, and gently toss to coat. Serve warm.
Makes 4 to 6 servings.
Note: Amounts of garlic, olive oil and butter will depend on size of cauliflower head and taste.
Cutting the cauliflower into wedges (rather than florets) helps aid in caramelization since more surface area of the vegetable comes in direct contact with the pan.
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 43.3mg||1 %|
|Potassium 436mg||11 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 4.7g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 39
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