Roasted Cauliflower Steaks with Mustard Caper Brown Butter

4.92 from 12 votes

Roasted Cauliflower Steaks with Mustard Caper Brown Butter

Roasted Cauliflower Steaks with Mustard Caper Brown Butter takes cauliflower to another level. Cauliflower is beautiful in so many ways, but when roasted and drizzled with this Mustard Caper Brown Butter, it skyrockets to elegant and dramatic!

Prep Time5

Cook Time25

Total Time30

Course: Side Dishes - Vegetables

Cuisine: French

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cauliflower

1 large head cauliflower cut into "steaks" or large florets
3-4 tablespoons olive oil as needed
Salt and freshly ground black pepper

Brown 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

Instructions

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.

Brown Butter

Place butter in a saucepan and melt 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 (milk solids) fall to the bottom of the pan.
Stir in garlic, mustard, capers, chopped parsley and salt and pepper to taste. Drizzle over roasted cauliflower and serve immediately.

Notes

TIPS FOR BROWNING BUTTER:

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 you want to leave behind.

To do that, let the finished butter rest a little so the milk solids fall to the bottom. Then, slowly pour the finished brown butter into a bowl so the browned bits stay behind.

MAKE AHEAD:

Butter can be made up to 24 hours ahead. Cool and refrigerate.
Gently reheat in a saucepan over low heat.

Nutrition