Roasted Cauliflower With Parsley-Anchovy Butter

Name: Roasted Cauliflower With Parsley-Anchovy Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter; 1/4 cup nonfat powdered milk; 10 black garlic cloves, peeled (see note); Half the reserved brown butter (3-4 tablespoons); 4 tablespoons unsalted butter; 2 anchovy fillets; Salt; Grated zest from 1/2 lemon; 1 tablespoon lemon juice; ⅓ cup chopped parsley; 1 small head cauliflower; 1/2 cup olive oil; 4 tablespoons unsalted butter; Salt

Servings: persons

8 tablespoons unsalted butter
1/4 cup nonfat powdered milk
10 black garlic cloves, peeled (see note)
Half the reserved brown butter (3-4 tablespoons)
4 tablespoons unsalted butter
2 anchovy fillets
Salt
Grated zest from 1/2 lemon
1 tablespoon lemon juice
⅓ cup chopped parsley
1 small head cauliflower
1/2 cup olive oil
4 tablespoons unsalted butter
Salt

1
Make the black-garlic crumble: place the butter, powdered milk and black garlic cloves in a medium saucepan over low heat and cook until the powdered milk is golden brown and nutty, 20 minutes.
2
Strain the butter from the solids and reserve.
3
Dry the solids on paper towels.
4
Place the solids and garlic cloves in a food processor and pulse to combine until the garlic is evenly distributed.
5
Dry on paper towels.
6
Prepare the parsley-anchovy butter: Heat half the reserved brown butter with the fresh butter and mash in the anchovies.
7
Season with salt, zest and juice.
8
Fold in the parsley.
9
Refrigerate until moldable.
10
Using plastic wrap, form the butter into a log.
11
Chill.
12
Heat the oven to 375 degrees.
13
Remove the leaves from the cauliflower, leaving 1 inch of stem intact.
14
Place a ring mold or cookie cutter around the stem to keep the cauliflower upright.
15
Place the cauliflower, oil and butter in a large saute pan over medium heat.
16
Season the cauliflower with salt.
17
With a large spoon, continually pour the hot oil-butter mixture over the cauliflower, lowering the heat to medium-low if the fat begins to smoke.
18
After about 20 minutes, once the outside is golden brown, place the pan in the oven and bake until just tender in the middle, 15 to 20 minutes.
19
Keep warm.

1061

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 tablespoons unsalted butter, 1/4 cup nonfat powdered milk, 10 black garlic cloves, peeled (see note), Half the reserved brown butter (3-4 tablespoons), and more.

Yes, Roasted Cauliflower With Parsley-Anchovy Butter falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!