Roasted Cauliflower With Lemon Brown Butter

1. 1

   In a small pan, heat oil until rippling; add sage and cook, while stirring, until crisped, about 2 minutes.

2. 2

   Drain on paper toweling and transfer oil to a large bowl.

3. 3

   Let sage cool, then crumble into a small bowl; stir in coarse salt and set aside.

4. 4

   Meanwhile, preheat oven to 375 degrees F; place a roasting pan, with about an inch of water on bottom of oven.

5. 5

   Add cauliflower to bowl of oil and season with table salt; toss to coat.

6. 6

   Spread cauliflower out on 2 baking sheets and bake until lightly browned, about 20 to 30 minutes.

7. 7

   In the meantime, melt butter in a small pan over medium heat until foamy.

8. 8

   Once foam subsides, stir often, and once solids are browned, turn off heat and squeeze all the lemon juice into pan and stir well.

9. 9

   Transfer cauliflower to a bowl, pour butter on top, add lemon zest, season with about half the sage salt, toss; taste and add more sage salt as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.