Serves 4 as a small plate
Roasting cauliflower is one of the easiest ways to prepare this heady vegetable, and the brown butter and Pecorino only make it taste more nutty and hearty.
The onions bring a needed acidity to lighten and open up the cauliflower flavor, and the mint brightens every bite. Thanks to Mike Isabella over at http://crazygooditalian.com for showing us this tasty dish!
- 4 tablespoons unsalted butter
- 1 small head cauliflower, cut into
- florets (approximately 4–5 cups)
- 1/2 teaspoon kosher salt
- 1/2 cup thinly shaved red onion
- 1/4 cup grated Pecorino
- 10 mint leaves, rolled and thinly
- sliced (chiffonade)
- 1 tablespoon lemon juice
- Kosher salt, to taste
It is important to use a stainless steel pan when making the brown butter, so you can see the butter change color.
- Preheat the oven to 500°F.
- In a stainless steel sauté pan, melt the butter over medium heat, whisking to ensure it doesn’t burn. You will start to see little brown bits begin to form. Keep whisking until the butter turns light brown and has a nutty aroma. Remove from heat.
- In a large glass mixing bowl, toss the cauliflower florets with the brown butter and salt, then transfer to a baking sheet and roast for 15 minutes or until just tender.
- In a large mixing bowl, toss the hot cauliflower with the red onion, Pecorino, and mint. Drizzle lemon juice over the cauliflower and season with more kosher salt to taste.
- Transfer to a serving dish and serve hot.