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.

Step: 1

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

Step: 2

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.

Step: 3

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

Step: 4

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.

Step: 5

Spoon brown butter over the roasted cauliflower and serve.

Per Serving: 222 calories; protein 2.5g; carbohydrates 6.5g; fat 21.8g; cholesterol 30.5mg; sodium 272.4mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do double-duty .