Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cauliflower Steaks with Brown Butter, Capers and Parsley

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Cauliflower Steaks with Brown Butter, Capers and Parsley Empty Cauliflower Steaks with Brown Butter, Capers and Parsley

    Post by Lobo Fri 22 Jan 2016, 3:02 am

    Cauliflower Steaks with Brown Butter, Capers and Parsley Img18l
    Cauliflower Steaks with Brown Butter, Capers and Parsley
    Cauliflower Steaks with Brown Butter, Capers and Parsley Rating

    Read Reviews

    Write a Review
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 4
    Even those who aren’t usually fans of cauliflower might fall for this dish, in which the nutrition-packed vegetable is roasted at high heat until tender and slightly caramelized. Cut into thick slabs, the cauliflower makes a hearty side dish to accompany a Thanksgiving turkey or other roast meats, or you can serve it as a light vegetarian entrée with along with a hearty salad.






    • 1K+

    Ingredients:


    • 1 head cauliflower, stem end trimmed but stem left intact
    • 4 Tbs. (2 fl. oz./60 ml) olive oil
    • Salt and freshly ground pepper, to taste
    • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 1/4 cup (2 oz./60 g) capers, drained
    • 1 lemon, halved

    Directions:

    Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Place the cauliflower, stem side down, on a cutting board and cut into 3/4-inch (2-cm) slices. Place the slices on the prepared baking sheet. Brush the cauliflower with 1 Tbs. of the olive oil and season lightly with salt and pepper. Roast until the cauliflower is soft and caramelized, about 20 minutes.

    While the cauliflower is roasting, make the brown butter by melting the butter in a small saucepan over medium heat. Cook, swirling the pan, until the butter foams and begins to brown, about 3 minutes. Be careful not to burn the butter. Remove from the heat and cover to keep warm.

    Using a spatula, carefully transfer the cauliflower slices to a platter. Drizzle with the brown butter and sprinkle evenly with the parsley and capers. Squeeze the lemon halves over the cauliflower to taste and serve immediately. Serves 4.

    Williams-Sonoma Test Kitchen

      Current date/time is Mon 15 Jul 2024, 8:36 am