Prep 20 mins
Cook 40 mins
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.
- 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)
- 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.
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