Cauliflower is beautiful in so many ways, but when roasted and drizzled with this Mustard Caper Brown Butter, it skyrockets to elegant and dramatic!
Inspired by a Saveur recipe, this Roasted Cauliflower with Mustard Caper Browned Butter was a big hit recently with a diabetic client. When one of my clients raves about something, I get pretty excited to share it with you.
Cauliflower is an “it” vegetable right now and cauliflower is being used in some super-creative ways:
I won’t kid you–browning butter takes a little practice. It can go from zero to burned–quickly.
Brown butter is simply butter that is cooked beyond the melting stage until it browns. Start with unsalted butter, place in a saucepan and bring it to a simmer over medium heat. Reduce the heat to low and let it cook a bit. It may appear nothing is happening, but water in the butter is being cooked off.
The butter will change color to a light golden brown and you’ll begin to see browned bits forming at the bottom of the pan. These are milk solids, which, when drizzling the butter over the cauliflower (or any other use you have for it), you want to leave those behind.
There are numerous tutorials online; here’s just one: How to Make Perfect Brown Butter
Once you try roasted cauliflower, there’s no going back to preparing it any other way. Cauliflower can be pretty bland steamed or boiled, however, roasting transforms cauliflower into something truly remarkable!
For this recipe, you can cut into large florets or into “steaks.” With “steaks,” you will have the gorgeous caramelization evenly on two sides. Start by cutting the head in half from the top down, then work your way out. If the end pieces fall apart, no worries, just roast them alongside the steaks and scatter them around on the platter.
You need this brown butter in your life! For another use, it would also be amazing on salmon!
Cauliflower is beautiful in so many ways, but when roasted and drizzled with this Mustard Caper Browned Butter, it skyrockets to elegant and dramatic!
- 1 large head cauliflower, cut into "steaks" or large florets
- 3-4 tablespoons olive oil (as needed)
- salt and freshly ground black pepper
- MUSTARD CAPER BROWNED BUTTER
- 1 stick unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons coarse-grain mustard
- 2 tablespoons capers, drained
- 2 tablespoons chopped parsley
- salt and freshly ground black pepper, to taste
CAULIFLOWER: Preheat oven to 400 degrees. Place cauliflower florets or steaks on a non-stick baking sheet or one lined with non-stick aluminum foil. Drizzle or brush cauliflower with olive oil and season generously with salt and black pepper. Roast for 20-25 minutes, turning once.
BROWNED BUTTER: Melt butter in a saucepan over medium-high heat. Reduce heat to medium and cook until a caramel color, approximately 5 minutes, being careful not to burn it. Set aside to let browned bits fall to the bottom of the pan.
Stir in garlic, mustard, capers, chopped parsley and salt and pepper to taste. Serve over roasted cauliflower.