Roasted Cauliflower with Brown Butter
Recipe type: Vegetarian
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Beautiful purple cauliflower roasted and drizzled with garlic rosemary brown butter.
  • 1 large head of cauliflower
  • 2 tablespoons olive oil
  • 8 tablespoons/113g unsalted butter
  • 4 cloves of garlic, sliced thinly
  • 4 spears of rosemary
  • salt
  • pepper
  1. Preheat oven to 400F/200C
  2. Cut the cauliflower into steaks about a ½ inch/1½ cm thick.
  3. The cauliflower might crumble if it's not firm, or the florets are not tight.
  4. Try and get as many steaks as you can.
  5. Roast the ones that fell apart alongside.
  6. I was only able to get three out of mine!
  7. Toss with the olive oil and place in the oven to roast.
  8. The cauliflower will take between 20-30 minutes.
  9. I like mine a little crispy around the edges so after 20 minutes I keep an eye on it.
  10. Sometimes it takes about 40 minutes to get it nice and brown.
  11. While the cauliflower is roasting, make the browned butter.
  12. In a small pan, melt the butter on low heat.
  13. Allow the butter to start getting bubbly, and foaming subside.
  14. Add the sliced garlic and rosemary spears.
  15. Continue to watch the butter, and went it starts turning colour, watch it very carefully because it will burn very quickly.
  16. You want the milk solids to turn a rich golden colour, almost brown.
  17. It will take between 4-6 minutes to brown butter.
  18. Remove from the heat and keep aside.
  19. Once the cauliflower is done, remove from the oven and place onto a serving platter.
  20. Scatter the florets around as well.
  21. Sprinkle with salt and pepper.
  22. Pour the browned butter over the cauliflower and add the garlic slices and fried rosemary to the platter as well.
  23. Serve as a side to meats or as a vegetarian dish tossed with pasta.
Recipe by Coffee and Crumpets at