Brown Butter Roasted Cauliflower
August 09, 2019
This is a simple and incredibly tasty dish that takes some time but is fairly hands off during the process. The cauliflower can be a side dish to a protein, or it is hearty enough to be a vegetarian entree for a meal.
The basic recipe is from Michael Ruhlman’s classic Ruhlman’s Twenty cookbook, but after having a similar preparation at Momofuku Ssam bar where they paired it with a tangy vinaigrette sauce, I’ve started to incorporate a similar mustard sauce into the preparation when I make it at home.
- 1 head cauliflower, washed with green leaves removed and stem trimmed
- 4 Tablespoons butter, softened
- 1 Tablespoon sherry vinegar
- 1 Tablespoon dijon mustard
- canola oil
- Preheat the oven to 425 degrees.
- Drizzle a little bit of canola oil on top of the head of cauliflower in the cast iron skillet. Place the skillet into the preheated oven for 45 minutes.
- After 45 minutes, remove the cauliflower from the oven- it should begin to be browning.
- Coat the top of the cauliflower head in the softened butter and top with a healthy amount of sea salt.
- Return the cast iron to the oven for an additional 15 minutes.
- Angle the pan and use a metal spoon to baste the cauliflower with some of the collected melted butter. You can optionally add aromatics at this step like a sprig of thyme leaves.
- Return the cast iron to the oven for a final 15 minutes.
- Remove the cast iron from the oven and turn the oven off.
- Baste the cauliflower head again with the melted butter from the pan.
- Transfer the cauliflower head to a wire rack to rest.
- Add the sherry vinegar to the butter collected in the bottom of the cast iron pan and use a small whisk to incorporate. Add the butter/sherry mix to a small bowl with the dijon mustard and whisk to make a thickened sauce.
- Serve the cauliflower in wedges on a plate with a dollop of the mustard sauce.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.