By Sunday dinner with whoever comes — Luis Jr. sometimes, Isabella after shifts, Sofia always, Diego when he's in town, Camila after rehearsals. The table is never full anymore (the children have their own tables now) but the table is never empty (someone always comes), and the never-empty is the gift, and the gift is the caldo, and the caldo is Rosa.
The caldo is Rosa’s — it always will be — but the table needs more than one warm thing, and this cauliflower has become mine. I started making it because it roasts while I’m setting out bowls and waiting to see which headlights pull into the driveway, and it never complains about being held a little longer in the pan. Something steady next to something steady feels right on a Sunday.
Browned Butter Roasted Cauliflower
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min | Servings: 4
Ingredients
- 1 large head cauliflower, cut into florets
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat. Heat oven to 425°F. Line a large baking sheet with parchment paper or foil.
- Brown the butter. In a small saucepan over medium heat, melt the butter, swirling frequently, until it turns golden and smells nutty, about 3–4 minutes. Remove from heat immediately and stir in the minced garlic. Let it sizzle for 30 seconds off the heat.
- Toss the cauliflower. In a large bowl, combine the cauliflower florets with olive oil, browned butter and garlic, salt, pepper, and smoked paprika. Toss until every piece is well coated.
- Roast. Spread the florets in a single layer on the prepared baking sheet, cut side down where possible. Roast for 25–30 minutes, flipping once halfway through, until the edges are deeply golden and the cauliflower is tender.
- Finish and serve. Remove from the oven and drizzle with lemon juice. Transfer to a serving dish and scatter fresh parsley over the top. Serve warm.
Nutrition (per serving)
Calories: 185 | Protein: 3g | Fat: 16g | Carbs: 9g | Fiber: 3g | Sodium: 290mg