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Roasted Cauliflower With Caper Brown Butter

The community was earlier known as chandala or chandal, a term usually considered as a slur.

Recipe Summary Roasted Cauliflower With Caper Brown Butter

Turn boring cauliflower into a delicious side when you top it with a caper and garlic brown butter. I like to cut my cauliflower into slices instead of florets, so there is more flat surface area for roasting and the topping doesn't slide off.

Ingredients | Namasudra Surnames

1 medium head cauliflower

3 tablespoons olive oil

¼ cup salted butter

1 clove garlic, minced

2 tablespoons coarsely chopped capers

¼ teaspoon lemon-pepper seasoning

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.

Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.

Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.

Spoon brown butter over the roasted cauliflower and serve.

Info | Namasudra Surnames

prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Roasted Cauliflower With Caper Brown Butter

Fruits and Vegetables, Vegetables, Cauliflower, Roasted,

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Namasudra Surnames / In fact, data from a census bureau study reveals that the number of hispanic surnames in the top 25 doubled between 1990 and 2000.