Spicy Roasted Cauliflower with Browned Butter
Roasted cauliflower with browned butter is a simple yet sophisticated dish that elevates veggies to new heights. The nutty and earthy flavors of the cauliflower are brought out when roasting and pair beautifully with the savory browned butter, making it a perfect side dish for any occasion.
Ingredients
- 2 tablespoons Olive oil
- 1 large head of cauliflower
- salt and pepper
- 2 tablespoons butter
- ¼ pumpkin seeds (up to ½ cup)
- ½ teaspoon red pepper flakes
- cilantro
- 1 tablespoon lime juice
Instructions
- Preheat oven to 450º. Add parchment paper or aluminum foil to a rimmed baking sheet.
- Slice cauliflower into ½ inch slices. Place in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until bottoms are browned. Turn and season with additional salt and pepper and continue to cook until browned and crisp, about 15 minutes longer.
- While the cauliflower is roasting, place the butter in a small skillet over medium heat with pumpkin seeds until butter is browned, about 5 minutes. Remove from heat and add red pepper flakes. Let cool slightly. Add chopped cilantro and lime juice. Pour over cooked cauliflower.
Barbara's Notes + Tips
- The butter can burn very quickly, so stir in while it's cooking and remove from the heat as soon as it starts to turn brown. It will continue to cook after removing from the heat.
- You can use fresh or frozen cauliflower.
- Don't leave out the lime juice, it really makes the dish pop.
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 11g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 112mg | Potassium: 639mg | Fiber: 4g | Sugar: 4g | Vitamin A: 251IU | Vitamin C: 102mg | Calcium: 49mg | Iron: 1mg
