The recipe for roasted whole cauliflower is dressed in almond brown butter

Whole roasted cauliflower with brown almond butter

Active time:15 minutes

Total time:1h45

Servings:6

Active time:15 minutes

Total time:1h45

Servings:6

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Roasted whole cauliflower makes a great vegetarian main dish. Here it’s rubbed all over with a mixture of olive oil and spices before going into the oven and baked until tender throughout. Almond brown butter is poured over the top just before serving, adding crunch and a touch of decadence to the humble vegetable and making it suitable as a centerpiece for Thanksgiving or any special meal.

When making brown butter, it’s best to use a light-colored pan, such as stainless steel, so you can see the color of the dairy product more clearly. Sliced ​​almonds are added to the butter during browning to toast the nuts for extra crunch and flavor. Once the butter is browned, it is important to immediately pour it out of the pan so that it does not continue to cook and burn.

Whole roasted cauliflower with brown almond butter

Storage: Refrigerate leftovers for up to 4 days.

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  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large cauliflower (2 1/2 to 3 pounds)
  • 4 tablespoons unsalted butter
  • 1/4 cup sliced ​​almonds

Place a rack in the middle of the oven and preheat to 400 degrees.

In a small bowl, whisk together oil, thyme, sage, garlic powder, salt and pepper to combine. Cut off all the leaves from the base of the cauliflower. Cut off the thick part of the stem as much as necessary so the cauliflower can lie flat.

Place cauliflower upside down in a medium cast iron skillet, Dutch oven or other similar sized dish. Brush the bottom with some of the olive oil mixture. Turn cauliflower right side up and brush with remaining olive oil mixture until cauliflower is evenly coated.

Cover tightly with foil or a lid and roast for 30 minutes. Uncover, baste with oil from pan and continue to roast for 1 hour more, basting every 20 to 30 minutes if desired, until a knife can be inserted into the cauliflower with little or no resistance and the cauliflower is golden brown. Transfer to a platter to serve.

Place a medium skillet, preferably stainless steel (so you can easily see the color of the butter) over medium heat. Add the butter and cook, stirring and tossing the pan regularly, until the butter turns lightly browned, about 3 minutes. Add the almonds, reduce the heat to low and continue to cook, stirring and tossing the pan regularly, until the almonds are toasted and the butter is nicely browned, 2 to 3 minutes more. Drizzle the browned almond butter over the cauliflower, then cut into thick wedges or slices and serve warm.

Calories: 168; Total fat: 13 g; Saturated fat: 3g; Cholesterol: 5mg; Sodium: 254mg; Carbohydrates: 11g; Dietary fiber: 4g; Sugar: 4g; Protein: 5g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

Staff Writer Recipe Aaron Hutcherson.

Tested by Aaron Hutcherson and Olga Massov; questions by e-mail to [email protected].

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