While I was at the coop doing my weekly shopping trip, I couldn’t decide what vegetable to serve with one of our meals. While I plan all meals ahead of time, I often leave a “vegetable” open to see if there is anything on sale, something new I want to try, or that looks particularly good at the time. As I was aimlessly wandering around the produce section I remembered the cauliflower, sage & brown butter I made and also remembered a tip in Saveur Magazine that suggested to include fresh pepper in the cooking process, instead of just adding it at the end. It makes the pepper very fragrant and SO flavorful.
So this dish was born and as with most of my vegetables, simplicity is key. I prefer to let the vegetables shine through – they are delicious just as they are.
Roasted Cauliflower with Brown Butter & Pepper
1 head cauliflower
1 Tbsp butter (I used earth balance)
1 Tbsp olive oil
Fresh ground pepper
Pre-heat oven 400° F. Slice cauliflower in 1″ slices (some will crumble apart, that is fine) Add to sheet pan or glass pan sprayed with cooking spray. Season with salt. Roast for about 20-25 minutes, until golden brown.
Meanwhile heat butter and olive oil in large pan. When hot, add fresh ground pepper and continue to heat until it turns brown. Drizzle over cauliflower.