Here’s a dish I ordered at a little Italian restaurant in Santa Fe. It was so good I had to try to replicate it. Here’s a recipe for yummy roasted cauliflower with sage and brown butter. If you’re a vegetarian, this could be a really good main course, served with a crusty bread.
INGREDIENTS– serves 4
1 head cauliflower cut into bite-sized florets
3-4 tablespoons unsalted butter
approximately 2 tablespoons olive oil
2 tablespoons chopped fresh sage leaves
Salt substitute (or sea salt) to taste
Ground black pepper to taste
So let’s begin: Preheat the oven to 400°F.
I don’t like my cauliflower al dente, so I steam it first, until it’s almost tender. If you don’t like softer cauliflower, don’t do this step. Go straight to this:
1.Put the cut cauliflower on a baking sheet with sides or a narrow rimmed baking pan. I use a glass pan.
2. Over medium heat, melt the butter over medium heat, then cook until it just browns (2-3 minutes). Careful not to burn it! You’ll know it’s there when you smell a lovely nutty aroma.
3.Add the olive oil and sage and pour over cauliflower. Salt, pepper and toss in the spiced mixure til coated.
4. Roast the cauliflower for 30 to 35 minutes. Stir and toss half-way through to be sure it cooks evenly. It’s done when it is light brown around the edges. Ready to serve! Smells delicious and tastes fantastic.
The restaurant served it in this small bowl. It was hard to get leverage to cut it and the sauce pooled at the bottom. I would use a larger receptacle or simply plate it with the main course, if you have one.