Whole Cauliflower with Soy-Caper Brown Butter

Name: Whole Cauliflower with Soy-Caper Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2 1/4-pounds head of cauliflower, leaves and stem discarded; 1 stick unsalted butter, softened; Kosher salt; Pepper; 2 garlic cloves; 2 thyme sprigs; 2 tablespoons minced shallot; 2 tablespoons capers, rinsed and chopped; 1 1/2 tablespoons low-sodium soy sauce; 1 1/2 tablespoons fresh lemon juice; 3 tablespoons finely chopped parsley; 3 tablespoons snipped chives

Servings: persons

One 2 1/4-pounds head of cauliflower, leaves and stem discarded
1 stick unsalted butter, softened
Kosher salt
Pepper
2 garlic cloves
2 thyme sprigs
2 tablespoons minced shallot
2 tablespoons capers, rinsed and chopped
1 1/2 tablespoons low-sodium soy sauce
1 1/2 tablespoons fresh lemon juice
3 tablespoons finely chopped parsley
3 tablespoons snipped chives

1
Preheat the oven to 400.
2
Rub the cauliflower all over with 4 tablespoons of the butter and season generously with salt and pepper.
3
Put the cauliflower in a large cast-iron skillet.
4
Add the garlic, thyme sprigs and the remaining 4 tablespoons of butter to the skillet.
5
Roast the cauliflower for about 1 hour and 15 minutes, basting with the butter every 10 minutes, until browned and tender.
6
Transfer the cauliflower to a serving plate.
7
Discard the garlic and thyme sprigs.
8
Add the shallot to the skillet and cook over moderately low heat, stirring, until softened, about 2 minutes.
9
Stir in the capers, soy sauce, lemon juice and half of the parsley and chives and season with salt and pepper.
10
Spoon the pan sauce over the cauliflower and garnish with the remaining parsley and chives.
11
Cut the cauliflower into wedges and serve.

336

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 12 ingredients. The key ingredients include: One 2 1/4-pounds head of cauliflower, leaves and stem discarded, 1 stick unsalted butter, softened, Kosher salt, Pepper, and more.

Yes, Whole Cauliflower with Soy-Caper Brown 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!