Roasted Cauliflower With Lemon Brown Butter

Sorry, this recipe does not specify if the cauliflower has to be put into the oven whole or in florets.

Took less than 1 hour. Used one very large green cauliflower and reduced the oil by about 1/3. Turned out beautifully. I hear Claire's comment. In response, I "toasted" the butter and added the lemon juice ahead, then quickly re-warmed it for the final toss just before sitting down to eat. I would definitely do this dish for company. Best tip was the pan of water in the oven: The first time I've roasted cauliflower that it hasn't dried up even a tiny bit. Yay!

The cauliflower would be broken into florets to spread on the baking sheets. This would allow the cauliflower to roast evenly in the 20 minutes allotted. I hope this is helpful.

You can make the sage oil, sage salt, and lemon brown butter in advance.

Simple and delicious. Prepared for Christmas dinner.

I would recommend, however, that you not add the lemon juice to the butter until it has cooled a bit as it will spatter all over making a greasy mess.

Excellent but lots of steps including at the last minute so difficult to serve to guests even though a great dish for guests.

Hi Ardi,
I have not made this recipe yet...but my understanding is the pan of water goes into the oven on the lowest rack to add moisture while you cook the cauliflower. The cauliflower is on the baking sheets on the higher racks in your oven. Hope this is helpful.

Try a tablespoon or two of dry vermouth added to the brown butter. It adds a subtle, sneaky sweetness.

I served this dish at room temp rather than reheated because we didn't have time or space to do so at TG. People enjoyed it! I would reduce a bit the lemon and heat it up before serving next time. It's definitely a recipe to repeat.

The recipe was delicious. The pan of water was a piece of genius. Totally did the job of keeping the veggies from drying out. The brown butter sauce was lovely. Will definitely make this again.

I love the flavors of this recipe. Don't understand the amount of cauliflower called for - one head was enough to fill two of my baking sheets. Also, I felt that the number of steps could be reduced by combining some of them. I also agree with the comment about waiting for the brown butter to cool before adding the lemon juice - major splattering occurs otherwise!

This is hands down the most delicious recipe I've made from this site that took hardly any work. I did not use a pan of water in the oven.

This is fabulous. Been eating the leftovers cold. Delicious. Forgot the pan of water and hard to believe it could be better because it was so good without.

Agree this is outstanding. I was having it with swordfish filets. So dipped the swordfish in the sage oil also, and roasted it for the last 7 or so minutes of the cauliflower roasting, at 400. Spooned a little brown butter on it as well as sage salt, and tossed the cauliflower as directed. Everything delicious. I cut down the salt a bit.

Love this and will be making this again. Fried sage is tricky. My first batch turned almost black within a minute. The second batch was a bit better on medium but the final batch was perfect. I had to set the dial to medium and then a tiny bit higher. Turns out burnt sage is delicious. Who knew? I would triple the amount of sage called for and just hold back some salt. I added the zest to the sage salt to reduce a step. Other than that I followd as directed. Overall a real winner.