Roasted Cauliflower with Rosemary Browned Butter and Lemon

Roasted Cauliflower with Rosemary Browned Butter and Lemon
Serves 6-8

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
Salt, to taste

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.


Young Kim said...

Great recipe! Made this for my picky eater and she said, "this actually tastes OK." Have you tried it without the rosemary and lemon? Does it need it?

Lo said...

@Young Kim - The cauliflower is also fabulous with just the browned butter, but we always add the rosemary and lemon, since I really like the brightness it brings to the dish.

So glad that even your picky eater enjoyed!