Best 2 Browned Butter Roasted Cauliflower Recipes
Are you in search of a delightful and wholesome dish to tantalize your taste buds? Look no further than browned butter roasted cauliflower. This culinary masterpiece offers a symphony of flavors, textures, and nutrients that will leave you craving for more. With its crispy, caramelized exterior and tender, succulent interior, roasted cauliflower emerges as a culinary star, ready to steal the show at your next gathering or weeknight meal.
Check out the recipes below so you can choose the best recipe for yourself!
BROWNED BUTTER ROASTED CAULIFLOWER
When I was growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. Here, the briny capers, lemon juice and sweet raisins allow the caramelized, nutty cauliflower to shine. -Gina Myers, Spokane, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat., Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender., Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine.
Nutrition Facts : Calories 148 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 260mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.
ROASTED MONKFISH WITH CURRIED LENTILS AND BROWNED BUTTER CAULIFLOWER
Categories Milk/Cream Blender Bean Fish Sauté Curry Cauliflower Lentil Fall Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- For sauce:
- Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
- For lentils and browned butter cauliflower:
- Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
- Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
- For gremolata:
- Mix parsley and lemon peel in bowl. Season with salt and pepper.
- For fish:
- Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
- Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
- *Available at specialty foods stores and some supermarkets.
Tips:
- Choose the right cauliflower: Select a head of cauliflower that is firm and compact, with tightly closed florets. Avoid heads with brown spots or blemishes.
- Cut the cauliflower into even-sized florets: This will help them roast evenly. You can use a sharp knife or a vegetable chopper to cut the cauliflower.
- Toss the cauliflower with olive oil, salt, and pepper: This will help the cauliflower brown and caramelize in the oven.
- Roast the cauliflower at a high temperature: This will help the cauliflower get crispy on the outside and tender on the inside. Aim for a temperature of 425 degrees Fahrenheit (220 degrees Celsius).
- Roast the cauliflower until it is tender and browned: This will usually take about 20-25 minutes. You can check the cauliflower by piercing it with a fork. If the fork goes through easily, the cauliflower is done.
- Make the browned butter: While the cauliflower is roasting, you can make the browned butter. To do this, melt the butter in a saucepan over medium heat. Cook the butter until it turns a golden brown color and smells nutty. Be careful not to burn the butter.
- Toss the cauliflower with the browned butter: Once the cauliflower is done roasting, toss it with the browned butter. This will add a rich, nutty flavor to the cauliflower.
- Serve the cauliflower immediately: Roasted cauliflower is best served hot and fresh. You can garnish it with chopped parsley, grated Parmesan cheese, or a squeeze of lemon juice.
Conclusion:
Roasted cauliflower is a delicious and healthy side dish that can be enjoyed by people of all ages. It is easy to make and can be customized to your own taste. With its slightly sweet and nutty flavor, roasted cauliflower is a great addition to any meal.
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