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.
- 1 medium head cauliflower
- 3 tablespoons olive oil
- ¼ cup salted butter
- 1 clove garlic, minced
- 2 tablespoons coarsely chopped capers
- ¼ teaspoon lemon-pepper seasoning
- 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- 2 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.
- 3 Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
- 4 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.
- 5 Spoon brown butter over the roasted cauliflower and serve.
- Calories 221.9
- Carbohydrate 6.5 g
- Cholesterol 30.5 mg
- Fat 21.8 g
- Fiber 3 g
- Protein 2.5 g
- Saturated Fat 8.7 g
- Sodium 272.4 mg
- Sugar 2.8 g
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