Name: Roasted Cauliflower with Almond Brown Butter
- 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
Yield: 6 servings
- 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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