Roasted Cauliflower With Brown Butter Breadcrumbs Recipes

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

BROWNED BUTTER ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat., Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender., Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine.

CAULIFLOWER WITH BUTTERED CRUMBS

Steps:

• Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small heavy saucepan, cook butter over medium heat for 5 minutes or until golden brown, stirring frequently. Remove from the heat; stir in lemon juice. In a small bowl, combine the bread crumbs, cheese, parsley, salt and pepper; stir in 3 tablespoons browned butter. , Drain cauliflower and place in a serving dish. Drizzle with the remaining browned butter; sprinkle with bread crumb mixture.

ROASTED CAULIFLOWER WITH BROWN BUTTER

Steps:

• Preheat oven to 450 degrees F (425 degrees F, if using convection). Cut the stem off the cauliflower as close to the florets as possible to provide a flat base for roasting. Remove and discard any green leaves. Place the cauliflower in a cast-iron skillet and rub oil all over the surface. Place in the oven and roast, 30 minutes.
• Remove from the oven; the cauliflower should be light brown and slightly softened. Use your hands to carefully mash the softened butter onto the top of the cauliflower. Place back into the oven for 10 minutes.
• Remove from the oven. Tilt the skillet to pool the brown butter at one end, then use a spoon to thoroughly baste the cauliflower. Test for doneness by inserting a sharp knife into the center: the cauliflower should be completely tender with no resistance. If it needs a bit more time in the oven, baste one final time and place back in the oven for 10 more minutes.
• Remove from the oven, baste again, and test for doneness. Sprinkle with a generous pinch of salt and serve whole or cut into wedges.

BUTTER-ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
• Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper.
• Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.

WHOLE-ROASTED CAULIFLOWER WITH FRIED CAPERS AND BROWN BUTTER BREADCRUMBS

Steps:

• Preheat oven to 375ºF. Put whole head in sauté pan just big enough to hold it. Drizzle with 1/4 cup of oil. Season with salt rained down evenly. Roast for 25 minutes. Remove pan. Flip cauliflower and add another 2 tablespoons of oil (or the full 1/4 cup if you think it's necessary - I find 2 T to be plenty) and a sprinkling of salt. Return to oven for 25 minutes. To test for doneness, insert sharp knife or skewer, which should meet little resistance. If it feels too firm around the core, return to oven for another 10 minutes.
• On stovetop in a small sauté pan over medium heat, toast breadcrumbs briefly, just until they turn slightly golden. (Note: If your dried breadcrumbs are already browned a bit, you can skip this step - my dried breadcrumbs are the color of panko, which is why I like to brown them briefly here.) Transfer to a plate. Immediately add butter to pan and cook until it just begins to darken a bit, then add the capers and fry until the butter browns and capers burst open. Quickly add breadcrumbs and toast until golden brown.
• Place cauliflower on serving platter. Spoon buttered caper breadcrumbs all over. Serve with lemon wedges if desired. Pass sea salt if necessary.

ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER

Steps:

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

BROWN BUTTER CAULIFLOWER WITH GARLIC BREADCRUMBS

Steps:

• Preheat oven to 475°.
• Bring water, wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, thyme, and peppercorns to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
• Mix breadcrumb ingredients together in a small bowl. (Set aside and prepare to top cauliflower when you rotated it partway through.)
• Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet and adding breadcrumbs halfway through, until brown all over, 30-40 minutes.
• To brown the butter, place the 3 tbsp in a small sauce pan over medium heat. Watching the pan very closely and swirling occasionally allow the butter to cook until foam has subsided and butter is brown, but not yet burnt. About 7-10 minutes.
• Pour brown butter over cauliflower and serve.

ROASTED CAULIFLOWER WITH BROWN BUTTER BREADCRUMBS

Steps:

• Preheat the oven to 450 degrees F.
• Melt 4 tablespoons of the butter in a small skillet over medium heat. Toss the cauliflower, garlic, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet with the melted butter until well coated. Reserve the skillet. Roast the cauliflower until tender and it begins to brown around the edges, 20 to 25 minutes. Transfer to a serving bowl.
• Melt the remaining 2 tablespoons of butter with 1/2 teaspoon salt in the reserved small skillet over medium heat until brown. Add the breadcrumbs and cook, stirring until crisp, about 1 minute. Season the crumbs with a pinch of salt. Sprinkle the cauliflower with the toasted breadcrumbs and the parsley.