Recipe courtesy of Food Network
Roasted Cauliflower with Brown Butter Breadcrumbs
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 229
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 46
- Sodium
- 421
- Total: 45 min
- Active: 20 min
Ingredients
6 tablespoons unsalted butter
1 medium head cauliflower, cut into bite-size florets (about 2 pounds)
2 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
1/3 cup fresh breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
Directions
- Preheat the oven to 450 degrees F.
- Melt 4 tablespoons of the butter in a small skillet over medium heat. Toss the cauliflower, garlic, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet with the melted butter until well coated. Reserve the skillet. Roast the cauliflower until tender and it begins to brown around the edges, 20 to 25 minutes. Transfer to a serving bowl.
- Melt the remaining 2 tablespoons of butter with 1/2 teaspoon salt in the reserved small skillet over medium heat until brown. Add the breadcrumbs and cook, stirring until crisp, about 1 minute. Season the crumbs with a pinch of salt. Sprinkle the cauliflower with the toasted breadcrumbs and the parsley.