Roasted Cauliflower with Brown Butter Crumbs

It's no small secret that I love roasted cauliflower (as evidenced by the salad, gratin, rice, and garlic roasted I've made) so when my favorite food blogger posted this recipe I almost died to make it that day.  For the record, I waited about 4 days (miserably I might add).  It was worth the wait though!!!  I love this not only for it's simplicity but also because it can be made ahead and with steamed cauliflower instead! Yay!

 

{Roasted Cauliflower with Brown Butter Crumbs}

 

{Roasting cauliflower}

 

{Browning butter}

 

{Add bread crumbs}

 

{Mix remaining ingredients}

 

{Browned bread crumbs}

 

{Place cauliflower on plate and cover with bread crumbs}

 

{I served mine with seared steak and braised leeks with kale}

Roasted Cauliflower with Brown Butter Crumbs
from smitten kitchen

Serves 4 (or one person who really, REALLY loves it!)

2 pounds cauliflower florets
4 tablespoons butter
1/4 small onion OR 2 green onions, finely minced
1 clove garlic, minced
3/4 cup panko (Japanese-style bread crumbs found in most grocery stores)
1 tablespoon lemon juice
1 green onion, diced (optional--for garnish)

1. Preheat oven to 400.  If you prefer steamed cauliflower, you can do that with this recipe too!
2. Place cauliflower on a greased baking sheet and roast for 20-30 minutes, turning cauliflower halfway through cooking to ensure even roasting.
3. When cauliflower is ALMOST done, melt butter in a heavy saucepan over medium high heat.
4. Brown the butter (should smell nutty).
5. Stir in the onions and let them cook for about 1 minute.
6. Add garlic, breadcrumbs, and lemon juice and cook together, stirring frequently, until crumbs are a shade darker (about 5-10 minutes).
7. Season bread crumb mixture to taste with salt and pepper.
8. Serve roasted cauliflower on a plate and top with breadcrumbs.  Scatter green onions on top for garnish.

It's safe to say that cauliflower is one of my favorite vegetables.  What's yours?

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