Roasted Cauliflower with Caper Brown Butter

Turn boring cauliflower into a delicious side when you top it with a caper and garlic brown butter. I like to cut my cauliflower into slices instead of florets, so there is more flat surface area for roasting and the topping doesn't slide off.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 222 Calories

Ingredients

• 3 tablespoons olive oil
• 1 clove garlic, minced
• ¼ cup salted butter
• ¼ teaspoon lemon-pepper seasoning
• 1 medium head cauliflower
• 2 tablespoons coarsely chopped capers

Recipe Instructions

Step 1

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

Step 2

Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.

Step 3

Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.

Step 4

Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.

Step 5

Spoon brown butter over the roasted cauliflower and serve.