Best 2 Browned Butter Roasted Cauliflower Recipes
Indulge in a culinary symphony with our delectable selection of browned butter roasted cauliflower recipes. Embark on a flavor-filled journey as we tantalize your taste buds with an array of culinary creations, each offering a unique twist on this roasted vegetable delight. Explore the magic of browned butter, a versatile ingredient that adds a nutty, caramel-like richness to our dishes. Discover how simple ingredients, when combined with the right techniques, can transform ordinary cauliflower into an extraordinary feast. Prepare to be captivated by our collection of tantalizing recipes, ranging from classic to contemporary, all featuring the humble cauliflower as the star. Let your taste buds rejoice as you explore the diverse flavors, textures, and aromas that await you in this culinary adventure.
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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: For the best results, select a head of cauliflower that is compact and heavy for its size. Avoid heads with brown spots or blemishes.
- Cut the cauliflower into even florets: This will help them roast evenly. If the florets are too large, they may not cook through.
- Toss the cauliflower with olive oil and seasonings: This will help the cauliflower caramelize and develop a delicious flavor.
- Roast the cauliflower at a high temperature: This will help the cauliflower get crispy on the outside while remaining tender on the inside.
- Don't overcrowd the pan: If you overcrowd the pan, the cauliflower will steam instead of roast.
- Roast the cauliflower until it is tender: The cauliflower is done roasting when it is tender when pierced with a fork.
- Serve the cauliflower immediately: Roasted cauliflower is best served immediately, while it is still hot and crispy.
Conclusion:
Roasted cauliflower is a delicious and versatile side dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it can be easily customized to your liking. Whether you prefer it simple or dressed up with cheese, bacon, or other toppings, roasted cauliflower is sure to be a hit at your next meal.
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