Roasted Cauliflower With Caper Brown Butter Recipes

ROASTED CAULIFLOWER WITH BROWN BUTTER

Roasted Cauliflower with Brown Butter image

This buttery, caramelized crown of cauliflower proves you don't need to get complicated to achieve dramatic, decadent results in the kitchen. Whole-roasting provides an even surface for basting with brown butter, which trickles into the crevices and crisps the exterior. Finish simply with a shower of salt, and you've got a beautiful side dish hearty enough to serve as a main.

Provided by Michael Ruhlman

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 head cauliflower, whole
1 tablespoon canola oil
6 tablespoons unsalted butter, softened
Kosher salt

Steps:

Preheat oven to 450 degrees F (425 degrees F, if using convection). Cut the stem off the cauliflower as close to the florets as possible to provide a flat base for roasting. Remove and discard any green leaves. Place the cauliflower in a cast-iron skillet and rub oil all over the surface. Place in the oven and roast, 30 minutes.
Remove from the oven; the cauliflower should be light brown and slightly softened. Use your hands to carefully mash the softened butter onto the top of the cauliflower. Place back into the oven for 10 minutes.
Remove from the oven. Tilt the skillet to pool the brown butter at one end, then use a spoon to thoroughly baste the cauliflower. Test for doneness by inserting a sharp knife into the center: the cauliflower should be completely tender with no resistance. If it needs a bit more time in the oven, baste one final time and place back in the oven for 10 more minutes.
Remove from the oven, baste again, and test for doneness. Sprinkle with a generous pinch of salt and serve whole or cut into wedges.

ROASTED CAULIFLOWER AND CAPERS

Roasted Cauliflower and Capers image

Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes about 6 cups

Number Of Ingredients 5

Ingredients

2 large heads cauliflower, (about 4 pounds total), cut into florets
1/3 cup salt-packed capers, rinsed
6 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 tablespoon coarsely chopped or very small whole fresh marjoram leaves

Steps:

Preheat oven to 400 degrees. Divide cauliflower and capers between 2 rimmed baking sheets. Drizzle each sheet with 3 tablespoons oil; toss to combine. Season with salt. Spread in a single layer. Roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Toss with marjoram. Serve warm or at room temperature, drizzled with oil.

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