Recipe by threeovens
I came across this in my local newspaper. I am discovering that I really like cauliflower! I wouldn't touch it when I was a kid, but now I appreciate how versatile a vegetable it really is. This recipe is really interesting because the brown butter is made with fried sage leaves and roasting the cauliflower adds an additional layer of flavor.
Top Review by Karen Elizabeth
A very simple recipe that I enjoyed, although I think I was a little over-generous with the salt --- but then, I'm not a salt-lover, DH found it perfect. This is a really good way to do cauliflower and now that I have planted sage in the garden, no reason not to enjoy it more often :) Thank you threeovens, made for PRMR tag game
- 1⁄4 cup olive oil
- 1⁄4 cup fresh sage leaf, loosely packed
- 1 tablespoon coarse salt, more for tossing
- 3 heads cauliflower, cut into florets
- 1 teaspoon table salt
- 6 tablespoons unsalted butter
- 1 lemon, zested and juiced (separated)
Directions See How It's Made
- In a small pan, heat oil until rippling; add sage and cook, while stirring, until crisped, about 2 minutes.
- Drain on paper toweling and transfer oil to a large bowl.
- Let sage cool, then crumble into a small bowl; stir in coarse salt and set aside.
- Meanwhile, preheat oven to 375 degrees F; place a roasting pan, with about an inch of water on bottom of oven.
- Add cauliflower to bowl of oil and season with table salt; toss to coat.
- Spread cauliflower out on 2 baking sheets and bake until lightly browned, about 20 to 30 minutes.
- In the meantime, melt butter in a small pan over medium heat until foamy.
- Once foam subsides, stir often, and once solids are browned, turn off heat and squeeze all the lemon juice into pan and stir well.
- Transfer cauliflower to a bowl, pour butter on top, add lemon zest, season with about half the sage salt, toss; taste and add more sage salt as needed.