Turn boring cauliflower into a delicious side when you top it with a caper and garlic brown butter. I like to cut my cauliflower into slices instead of florets, so there is more flat surface area for roasting and the topping doesn't slide off.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.

  • Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.

  • Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.

  • Spoon brown butter over the roasted cauliflower and serve.

Nutrition Facts

222 calories; protein 2.5g; carbohydrates 6.5g; fat 21.8g; cholesterol 30.5mg; sodium 272.4mg. Full Nutrition
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Reviews

Rating: 5 stars
12/01/2020
Only thing I changes was I had alreadey steamed my cauliflower but sauce sounded so good wanted to pour it o them. So very good and definitely will be making it again and again as we all loved it. Thank you! Read More
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