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Brown Butter Cauliflower with Garlic Breadcrumbs

Brown butter whole roasted cauliflower with garlic parsley breadcrumbs.
Course Roasted
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Samantha

Ingredients

  • Cauliflower:
  • 10 cups water
  • 2 cups dry white wine
  • 1/4 vegetable oil
  • 2 tbsp butter
  • 6-8 sprigs thyme
  • 10 whole peppercorns
  • 1/2 tsp red pepper flakes
  • 1 tbsp sugar
  • 1/4 cup Kosher salt
  • 1/2 lemon juice
  • Breadcrumbs:
  • 1/4 cup panko breadcrumbs
  • 1/2 lemon zested
  • 2 tbsp chopped parsley
  • Brown Butter:
  • 3 tbsp butter

Instructions

  1. Preheat oven to 475°.
  2. Bring water, wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, thyme, and peppercorns to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
  3. Mix breadcrumb ingredients together in a small bowl. (Set aside and prepare to top cauliflower when you rotated it partway through.)
  4. Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet and adding breadcrumbs halfway through, until brown all over, 30-40 minutes.
  5. To brown the butter, place the 3 tbsp in a small sauce pan over medium heat. Watching the pan very closely and swirling occasionally allow the butter to cook until foam has subsided and butter is brown, but not yet burnt. About 7-10 minutes.
  6. Pour brown butter over cauliflower and serve.