Roasted Cauliflower with Lemon Brown Butter
Transform your weeknight dinner with this irresistible recipe for Roasted Cauliflower with Lemon Brown Butter! Tender cauliflower florets are caramelized to golden perfection in the oven, then elevated with a drizzle of nutty, golden-brown butter infused with zesty lemon and aromatic garlic. The result is a delightful balance of rich and fresh flavors, perfect as a side dish or even a light vegetarian main. Ready in just 40 minutes, this easy-to-follow recipe is as elegant as it is simple, featuring approachable ingredients like olive oil, lemon zest, and parsley for a final touch of freshness. Whether you're hosting a dinner party or upping your veggie game, this dish is bound to become a household favorite! Ideal for searches like "roasted cauliflower recipes" or "easy vegetable side dishes," this recipe packs flavor and flair in every bite.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh lemon juice
- 2 cloves Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Remove the outer leaves and stem from the cauliflower, and cut it into bite-sized florets.
In a large mixing bowl, toss the cauliflower florets with 3 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoons of black pepper until evenly coated.
Spread the cauliflower in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the florets are golden brown and tender.
While the cauliflower is roasting, prepare the lemon brown butter. Begin by finely mincing the garlic cloves and zesting the lemon.
In a small skillet, melt 4 tablespoons of unsalted butter over medium heat. Stir frequently as the butter begins to foam and turn golden brown, about 3-4 minutes. Watch carefully to avoid burning.
Add the minced garlic to the browned butter and cook for 30 seconds until fragrant. Remove the skillet from the heat and stir in the lemon zest and fresh lemon juice.
Remove the roasted cauliflower from the oven and transfer it to a serving dish. Drizzle the lemon brown butter over the top, making sure to coat the florets evenly.
Sprinkle with fresh parsley, if desired, for a pop of color and freshness. Serve immediately while warm.
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 3283 mg | 143% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 12.3 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1944 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
