We went out to dinner at Justine’s (YUM) the other night with some friends and family. Someone mentioned that their father-in-law made the most delicious cauliflower dish with browned butter. He steams the entire head whole and then just drizzles in with deeply browned butter. He serves it whole and everyone just cuts off their own piece.
So, I had some leftover cauliflower from my hubby’s delicious crudite platter (curry dip with tons of veggies), I thought I would try a variation of that recipe. This is not a “real” recipe, but it’s so easy that I don’t mind cheating a little.
1. Steam cauliflower florets under fork tender, but not mushy
2. At the same time, brown some butter until amber and nutty. A few notes on this step…
- The amount of butter will vary depending on how much cauliflower you have. I would brown more than you think you need and just set aside the excess. I can pretty much guarantee you’ll find another use.
- Always brown butter in a “regular” steel pot or pan. Non-stick is too dark to gauge the browning process and you’re far more likely to burn it.
- Always use unsalted butter when browning. It browns better and tastes better.
3. Toss cauliflower with browned butter and season to taste with salt and pepper.