Best 7 Cauliflower With Parsley Butter Sauce Recipes

PARMESAN CAULIFLOWER

Steps:

• Place cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. , Meanwhile, in another small saucepan, melt butter. Stir in flour until smooth. Remove from the heat; stir in the sour cream, Parmesan cheese, salt and pepper. , Add cauliflower to the cream sauce. Cook and stir over low heat for 1-2 minutes or until heated through. Sprinkle with parsley if desired.

ROASTED CAULIFLOWER WITH LEMON-PARSLEY DRESSING

Steps:

• Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25-30 minutes.
• Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.
• DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.

CAULIFLOWER WITH BUTTERED CRUMBS

Steps:

• Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small heavy saucepan, cook butter over medium heat for 5 minutes or until golden brown, stirring frequently. Remove from the heat; stir in lemon juice. In a small bowl, combine the bread crumbs, cheese, parsley, salt and pepper; stir in 3 tablespoons browned butter. , Drain cauliflower and place in a serving dish. Drizzle with the remaining browned butter; sprinkle with bread crumb mixture.

CAULIFLOWER WITH PARSLEY-BUTTER SAUCE

Steps:

• Break the cauliflower into large florets. Put them in a kettle and add cold water to cover and salt to taste. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.
• Melt the butter in a skillet. Add the lemon juice and the florets. Add the parsley and pepper to taste. Cook, tossing, 1 minute. Serve at once.

CAULIFLOWER WITH PARSLEY BUTTER SAUCE

Steps:

• Break the cauliflower into large flowerets. Put them in a kettle and add cold water with salt. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.
• Melt the butter in a skillet. Add the lemon juice and the flowerets. Add chopped parsley and salt and pepper. Cook for 1 minute. Serve immediately.

ROASTED CAULIFLOWER WITH PARSLEY SAUCE

Steps:

• Preheat the oven to 450°F.
• Put the cauliflower in a mixing bowl and toss with the oil, salt, and pepper. Spread the cauliflower out on a baking sheet. Roast, shaking the pan halfway through cooking, until tender and slightly charred, 40 to 45 minutes. Return the cauliflower to the bowl and toss with the parsley sauce to coat evenly. Serve hot.

WHOLE ROASTED CAULIFLOWER WITH A PARSLEY SAUCE RECIPE - (4.4/5)

Steps:

• Preheat oven to 400f (200c). Grab a cooking vessel large enough to hold the cauliflower. Remove any manky-looking leaves and cut the stem off to help balance the vegetable. Place cauliflower in vessel and smother with olive oil (use your hands to massage it all over) followed by a generous grinding of sea salt and black pepper. Move to oven and roast 60 minutes or longer depending on how soft you like it. Allow the cauliflower to rest a few minutes before serving. While the cauliflower is roasting, make the sauce. In a small bowl combine all ingredients except olive oil. Slowly add olive oil while stirring until emulsified. Cut chunks of the cauliflower and distribute among plates. Drizzle with sauce and serve. The Culinary Chase's Note: To make garlic paste, chop garlic cloves and add a pinch of sea salt. Using the flat side of a knife, push the salt into the garlic. Repeat push and scrape movements back over garlic and within seconds you'll see how the chopped garlic quickly turns into a paste. Scrape up with the knife and add to the dressing. Enjoy!