Roasted Cauliflower With Lemon Brown Butter
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- ¼cup sage leaves, loosely packed
- 1tablespoon sea salt, more for tossing
- 3medium-large heads cauliflower (about 3 pounds)
- About 1 teaspoon table salt
- 6tablespoons unsalted butter
- 1lemon, zest finely grated
Nutritional analysis per serving (12 servings)
129 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 3 grams protein; 313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towels; transfer oil to a large bowl. Let sage cool and crumble with fingers into a small bowl. Stir in coarse salt and set aside.
- Step 2
Heat oven to 375 degrees. Place roasting pan with an inch of water in oven bottom. Add cauliflower to bowl with oil, add about 1 teaspoon table salt, and toss gently until coated. Spread out on two large baking sheets. Bake until browned, 20 to 30 minutes.
- Step 3
Melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.
- Step 4
Transfer cauliflower to a bowl, pour butter over, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed.
Private Notes
Comments
Sorry, this recipe does not specify if the cauliflower has to be put into the oven whole or in florets.
Took less than 1 hour. Used one very large green cauliflower and reduced the oil by about 1/3. Turned out beautifully. I hear Claire's comment. In response, I "toasted" the butter and added the lemon juice ahead, then quickly re-warmed it for the final toss just before sitting down to eat. I would definitely do this dish for company. Best tip was the pan of water in the oven: The first time I've roasted cauliflower that it hasn't dried up even a tiny bit. Yay!
The cauliflower would be broken into florets to spread on the baking sheets. This would allow the cauliflower to roast evenly in the 20 minutes allotted. I hope this is helpful.
I think this is fantastic. I doubled the butter/lemon sauce. One of favorite go tos.
I made this last week and followed the instructions to a T. This was one of the few recipes from NYT that unfortunately was not good. It came out hard with no taste. Sadly wouldn’t recommend it.
Okay, I’ve read the recipe three times and although the directions say to add lemon juice, no where is lemon juice listed in the ingredients, only lemon zest! So, how much lemon juice?
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