Name: Roasted Cauliflower with Almond Brown Butter

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• One large (2 1/2- to 3-pound) head cauliflower
• 4 tablespoons unsalted butter
• 1/4 cup sliced almonds

Instructions:

• Position a rack in the middle the oven and preheat to 400º.
• In a small bowl, whisk together the oil, thyme, sage, garlic powder, salt and pepper to combine.
• Trim all the leaves from the base of the cauliflower. Trim the thick part of the stalk as much as needed so the cauliflower can sit flat.
• Place the cauliflower bottom side up in a medium cast-iron skillet, Dutch oven or another similarly sized dish.
• Brush the bottom with some of the olive oil mixture.
• Flip the cauliflower right side up and brush with the remaining olive oil mixture until the cauliflower is evenly coated.
• Cover tightly with aluminum foil or a lid and roast for 30 minutes.
• Uncover, baste with the oil from the pan, and continue roasting for 1 hour more, basting every 20 to 30 minutes, if desired, until a knife can be inserted into the cauliflower with little to no resistance and the cauliflower is nicely browned.
• Transfer to a platter for serving.
• Place a medium, preferably stainless steel so you can easily see the color of the butter, skillet over medium heat.
• Add the butter and cook, stirring and swirling the skillet regularly, until the butter turns a light golden brown, about 3 minutes.
• Add the almonds, reduce the heat to low, and continue to cook, stirring and swirling the skillet regularly, until the almonds are toasted and the butter is nicely browned, 2 to 3 minutes more.
• Pour the almond brown butter over the cauliflower, then carve it into thick wedges or slices, and serve warm.

Comments: 2/13/2023 - My cauliflower was only 1.3 lbs, but I used the full amounts of the other ingredients. There was very little oil in the bottom of the pan for basting so I used additional olive oil. I cut it into four quarters. The flavor of butter was strong, and it was tasty.

Source: Washington Post, 16 November 2022

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