• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4
    OK

    Roasted Cauliflower with Creamy Burnt Butter Sauce

    This is not your mom's steamed cauliflower. Indulgent and rich, cauliflower is bathed in a creamy and nutty butter sauce.

     

    Thomas Kelly, an alum of Craft and Hearth in New York City, is chef and owner of Mexicue, a fusion of Southern American BBQ and Mexican. Mexicue operates a food truck, two restaurants and a traditional catering company.


    Ingredients
    For the Burnt Butter Sauce
    6
    tablespoons
    butter
    1/2
    teaspoon
    salt
    2
    tablespoons
    sliced garlic
    1/2
    tablespoon
    Mexican Oregano
    2
    tablespoons
    heavy cream
    1/2
    cup
    grated Cotija cheese
    *
    chopped chives, for garnish
    For the Cauliflower
    1
    medium cauliflower, roughly chopped in large chunks
    1/4
    cup
    Olive Oil
    1
    teaspoon
    salt
    1/2
    teaspoon
    black pepper
    Directions
    Preheat oven to 450°F.
    Place cauliflower florets in roasting pan. Drizzle olive oil over cauliflower and season with salt and pepper.
    Place roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.
    While cauliflower is baking, prepare the sauce. In a small saucepan, melt 6 tablespoons of butter and 1/2 teaspoon of salt over medium-low heat.
    Add oregano and cook for 5 minutes, stirring often until butter begins to brown. Stir in heavy cream and remove from heat.
    Drizzle burnt butter sauce on cauliflower once done baking.
    Garnish with cotija and chopped chives. Serve immediately.

    The base number of servings for this recipe is 4
    OK

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