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Category: Cauliflower
Prep Time: Cook Time: Total Time:
1/4 cup olive oil
1/4 cup sage leaves, loosely packed
1 tablespoon coarse salt, more for tossing
3 heads cauliflower, cut into florets
About 1 teaspoon table salt
6 tablespoons unsalted butter
1 lemon, zest finely grated
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.
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.
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.
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.
Yield: 10 to 12 servings.
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ROASTED CAULIFLOWER LEMON BROWN BUTTER AND SAGE SALT
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Category: Cauliflower
Prep Time: Cook Time: Total Time:
1/4 cup olive oil
1/4 cup sage leaves, loosely packed
1 tablespoon coarse salt, more for tossing
3 heads cauliflower, cut into florets
About 1 teaspoon table salt
6 tablespoons unsalted butter
1 lemon, zest finely grated
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.
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.
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.
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.
Yield: 10 to 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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