ROASTED CAULIFLOWER WITH BROWN BUTTER BREADCRUMBS
Cook fresh breadcrumbs in brown butter until toasted and sprinkle them all over garlicky roasted cauliflower.
Provided by Food Network
Time 45m
Yield 4
Number Of Ingredients 6
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.
ROASTED CAULIFLOWER WITH LEMON BROWN BUTTER
Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and brings out its natural sugars. Brown butter and sage take it over the top.
Provided by Julia Moskin
Categories easy, side dish
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 2 grams, TransFat 0 grams
CAULIFLOWER WITH BROWN BUTTER AND CRISPY CRUMBS RECIPE
Provided by hanley89
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 450. Put cauliflower on baking dish and scatter garlic on top. Melt the butter in a medium skillet and toss two tablespoons with the cauliflower and garlic; set the rest aside in the skillet. Toss cauliflower with one tsp of salt. Roast until the cauliflower is quite tender and the edges are starting to brown 20-30 minutes 2. rehaet the remaining butter over medium high heat until brown. Add the bread crumbs and cook , swirling the pan and tosiing, until brown and crisp-this should take less than a minute. Pill the pan from the heat and toss with parsley and 1/4 tsp salt. Spoon crumbs over cauliflower and season to taste with black pepper. Serve warm or room temperature with lemon wedges on the side if you prefer
ROASTED CAULIFLOWER WITH BROWN BUTTER
This buttery, caramelized crown of cauliflower proves you don't need to get complicated to achieve dramatic, decadent results in the kitchen. Whole-roasting provides an even surface for basting with brown butter, which trickles into the crevices and crisps the exterior. Finish simply with a shower of salt, and you've got a beautiful side dish hearty enough to serve as a main.
Provided by Michael Ruhlman
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 4
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.
BROWNED BUTTER ROASTED CAULIFLOWER
When I was growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. Here, the briny capers, lemon juice and sweet raisins allow the caramelized, nutty cauliflower to shine. -Gina Myers, Spokane, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 148 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 260mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.
CRISPY CAULIFLOWER WITH CAPERS, RAISINS, AND BREADCRUMBS
The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then buzz them into coarse crumbs in a food processor.
Provided by Susan Spungen
Categories Side Roast Thanksgiving Low Cal Dinner Raisin Cauliflower Fall Low Cholesterol Capers Breadcrumbs Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8-10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.
- Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium- low heat. Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside.
- Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.
- Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.
CAULIFLOWER WITH BROWN BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield about 4 side dish servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Drain in a colander in the sink.
- Meanwhile, heat a large skillet over medium-high heat. Add the butter, and move the pan in a circular motion as it melts. When the butter's foam begins to subside, after a couple minutes, add the breadcrumbs. Continue cooking and swirling the skillet, until the butter begins to brown, about 30 seconds more. Remove the pan from the heat and stir in the lemon juice to stop the cooking.
- Add the cauliflower and parsley to the skillet, season with salt and pepper, and toss until evenly coated with the brown butter. Warm over medium heat if needed. Transfer to a serving platter and serve immediately.
CAULIFLOWER WITH BROWN BUTTER CRISPY CRUMBS
Make and share this Cauliflower With Brown Butter Crispy Crumbs recipe from Food.com.
Provided by Abby Girl
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450. Put the cauliflower on baking sheet and scatter the garlic on top. Melt the butter in medium skillet and toss 2 T with the cauliflower and garlic; set the rest aside in the skillet. Toss cauliflower with 1 tsp of the salt. Roast until the cauliflower is quite tender and the edges are starting to brown, 20 - 25 minutes. Transfer to a serving bowl.
- Reheat the remaining butter over medium high heat until brown. Add the bread crumbs and cook swirling the pan and tossing until they are brown and crisp - less that 1 minute. Put the pan from heat and toss the crumbs with the parsley and the remaining 1/4 tsp salt. Spoon crumbs over cauliflower and season with pepper. Serve warm or at room temperature with lemon wedges on the side.
Nutrition Facts : Calories 269.9, Fat 18.1, SaturatedFat 11.1, Cholesterol 45.8, Sodium 663, Carbohydrate 24.2, Fiber 4.7, Sugar 4.3, Protein 6.2
CAULIFLOWER WITH BREAD CRUMBS
Make and share this Cauliflower With Bread Crumbs recipe from Food.com.
Provided by Debtex
Categories Cauliflower
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove the leaves from the cauliflower but leave the head whole.
- Steam for about 20 minutes, until easily pierced by a wooden skewer.
- Meanwhile, melt the butter in a pan.
- Add the breadcrumbs and cook until golden brown. Be careful not to burn!
- Place the cauliflower on a serving dish.
- Spread the sour cream all over the cauliflower.
- Sprinkle the bread crumbs evenly over the top.
- Enjoy!
Nutrition Facts : Calories 300.6, Fat 19, SaturatedFat 11, Cholesterol 45.5, Sodium 366, Carbohydrate 27.6, Fiber 4.2, Sugar 5.5, Protein 7.1
ROASTED CAULIFLOWER WITH BROWN BUTTER
A Michael Ruhlman recipe from his cookbook: Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto. So delicious, I'd make two at one time. As a side note, the cauliflower may be quartered instead of left whole. It cooks faster and will have more browned surface. Just adjust cook time for the smaller pieces.
Provided by gailanng
Categories Cauliflower
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 425 degrees.
- Cut the stem off the cauliflower as close to the base as possible and remove any leaves. Rub oil all over the cauliflower.
- Place the cauliflower in an oven-proof skillet (cast iron works great). Slide the skillet into the preheated oven and roast the cauliflower for 45 minutes. Remove it from the oven and smear the soft butter over the surface.
- Season with a salt and pepper. Continue to roast the cauliflower for another 30 - 45 minutes, basting it several times with the butter, which will have browned. It's done when you can insert a paring knife into it and feel no resistence and should be completely tender.
Nutrition Facts : Calories 181.3, Fat 16.8, SaturatedFat 8.7, Cholesterol 34.4, Sodium 158.2, Carbohydrate 7.3, Fiber 2.9, Sugar 2.8, Protein 3
CAULIFLOWER SOUFFLé WITH BROWN BUTTER
Provided by Sally Schmitt
Categories Cheese Bake Dinner Parmesan Cauliflower Family Reunion Gourmet California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) to 6 (side dish) servings
Number Of Ingredients 14
Steps:
- Make Soufflé:
- Preheat oven to 400°F with rack in middle.
- Generously butter soufflé dish, then sprinkle with cheese, knocking out excess.
- Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl.
- Melt butter in a 2- to 3-quart heavy saucepan over medium heat. Whisk in flour, then cook, whisking, until pale golden, about 2 minutes. Add milk a little at a time, whisking constantly until very smooth. Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute. Remove from heat and whisk in yolks, 1/4 teaspoon white pepper, and 1/2 teaspoon salt. Stir into cauliflower mixture.
- Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry). Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites until just combined.
- Gently spoon into soufflédish (leave at least 1 inches of space at top) and bake until golden brown and top appears set, 35 to 40 minutes.
- Make Brown Butter:
- Cook butter in a small heavy saucepan over medium heat, stirring occasionally, until it turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, about 6 minutes. Remove from heat.
- Serve soufflé immediately, drizzling with warm brown butter.
CAULIFLOWER SOUP WITH CRISPY CHORIZO BREAD CRUMBS
The bread crumbs are sauted with chorizo sausage to create crispy, spicy crumbs to top this delicious soup. From Food and Wine Magazine.
Provided by KathyP53
Categories Cauliflower
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a larege soup pot, melt the butter. Add the diced onion, crushed garlic cloves, thyme sprigs, and bay leaf, and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the cauliflower florets and chicken broth and bring to a simmer. Cover and cook over moderately low heat until the cauliflower is very tender when pierced with a fork, about 20 minutes. Discard the thyme sprigs and bay leaf.
- In a blender or food processor, carefully puree the soup in batches until smooth. Pour the soup into a clean pot and set it over low heat. Stir in the heavy cream and season the soup with salt and black pepper.
- Meanwhile, in a medium skillet, cook the chopped chorizo over moderate heat until it is almost crisp, about 3 minutes. Add the panko and cook, stirring frequently, until the crumbs are crisp, about 5 minutes. Transfer the chorizo bread crumbs to a small bowl.
- Ladle the soup into shallow bowls. Sprinkle with the chorizo bread crumbs and serve at once, before the bread crumbs become soggy.
Nutrition Facts : Calories 176.8, Fat 11.4, SaturatedFat 6.1, Cholesterol 30, Sodium 583.8, Carbohydrate 12, Fiber 2.8, Sugar 3.5, Protein 7.5
CAULIFLOWER WITH GARLIC BREAD CRUMBS
I absolutely love this dish. Even my father, who does not like garlic or cauliflower that much, was raving about this dish. It is essential to use fresh bread crumbs. I usually buy a baguette or country-style bread from the grocery store, and after cutting off the crust and tearing it into slices, put it in the food processor until it forms crumbs the size I want. This recipe is from the Williams Sonoma Vegetable Cookbook.
Provided by Dr. Jenny
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large saucepan 3/4 full of water to a boil. Add a pinch of salt, the sugar, and the cauliflower and boil until tender, about 5 minutes. Do not overcook.
- Drain, rinse under running cold water, and leave to drain.
- In a large frying pan over medium heat, warm 4-5 Tb of the oil. When the oil is hot, add the crumbs and toss them constantly until they are evenly toasted, browned, and crisp, about 5 minutes.
- Add the garlic, turn the crumbs once or twice, and remove them from the pan. Do not allow the garlic to brown; it should be cooked only enough to flavor the crumbs.
- Heat the remaining 2-3 Tb oil in the same pan over medium heat. Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and become slightly tender, about 5 minutes. Do not allow the cauliflower to become crisp and dark.
- Add the crispy garlic crumbs to the pan and toss them with the cauliflower over medium-low heat, mashing some of the cauliflower and allowing some of it to keep its shape, about 5 minutes.
- Season to taste with salt and pepper and serve hot.
Nutrition Facts : Calories 448.2, Fat 23.7, SaturatedFat 3.6, Sodium 459.1, Carbohydrate 50, Fiber 6.7, Sugar 7.4, Protein 11.4
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