Roasted Cauliflower with Rosemary Browned Butter and Lemon
Roasted Cauliflower with Rosemary Browned Butter and Lemon
Serves 6-8
Serves 6-8
Ingredients:
2 medium heads cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
2 medium heads cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
2 tablespoons extra-virgin olive oil
4 tablespoons butter
1 T chopped fresh rosemary
2-3 tablespoons lemon juice (or more, to taste)
zest of one lemon
zest of one lemon
Salt, to taste
Directions:
Put oven rack in middle position and preheat oven to 450°F.
Put oven rack in middle position and preheat oven to 450°F.
In a large bowl, toss cauliflower with oil. Spread in 1 layer in a large shallow baking pan and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.
As the cauliflower finishes roasting, melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When the white milk solids have turned brown and the butter smells toasty, turn off heat, add chopped rosemary, squeeze in the lemon juice and zest, and stir well.
To serve, place roasted cauliflower in a bowl and drizzle with browned butter. Taste for salt, adding as necessary.
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