Cauliflower is like a blank canvas. Pretty plain, usually white, and has countless possibilities. Or… it’s like a sponge. Ready to soak up any and all flavours. Well whatever your analogy, it’s a humble veggie with huge potential.
I’m keeping it pretty simple this time around. Instead of fully transforming it into something far from its cruciferous form, I’m just giving it some friends to play with. Olives, cashews, parsley and brown butter. That’s all you need to revamp this vegetable into something salty (olives), crunchy (cashews), fresh (parsley), and as always, savoury (brown butter).
So about my friend, brown butter. You should really get to know it. It has all of the wonderful elements of regular butter, but with the addition of a complex, nutty flavour. Plus it has a deep caramel colour (or I guess….brown). Brown butter is essentially the result of melting butter into its milk solids, and then cooking them long enough to turn them brown. It’s superb.
I promise, this is one hell of a side dish that will make you the most popular cook on the block.
- 1 head cauliflower, cut into small florets
- 6 tbsp butter, cut into small pieces
- ¼ cup Kalamata olives, sliced
- ¼ cup roasted cashews
- Handful of fresh, flat leaf parsley
- 1 tbsp olive oil
- Salt and pepper to taste
- Preheat oven to 425°F. In a large bowl, toss cauliflower with olive oil, salt and pepper. Spread cauliflower out on a baking pan and roast for 25-30 minutes, or until golden brown. Turn the cauliflower over halfway through.
- Meanwhile, make the brown butter sauce by melting the butter over medium heat. Butter burns very quickly so you need to use a lightly coloured pan to see how dark the butter is getting. As the butter begins to melt, the water will begin to evaporate and the milk proteins will start to cook. Constantly stir the butter to ensure even cooking. When the butter is a light brown, turn off the heat and pour into a heatproof container.
- After the cauliflower is cooked, drizzle the brown sauce on top and gently toss. Garnish with olives, cashews, and parsley.
- Brown butter can be stored in the refrigerator for 2 weeks.