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Rach created this impressive, but quick and easy, side to go with her Italian Rolled Turkey Breast dinner. The brown butter sauce, flavored with fresh rosemary, Dijon and capers, goes great with the roasted cauliflower steaks. Serve the dish during the holidays or anytime of the year. You can scale it up, as needed.
Ingredients
- 1 large head cauliflower, sliced in steaks 1 inch thick (if some florets fall away, add to baking tray)
- EVOO non-aerosol spray
- Salt and pepper
- 1 stick butter
- 2 tablespoons rosemary, chopped
- 2 large cloves garlic, crushed or chopped
- 1 tablespoon grainy Dijon mustard
- 3 tablespoons capers, chopped
- A handful of parsley, chopped
- Juice of ½ lemon
Yield
Serves: 4
Preparation
Preheat oven to 400°F.
Spray the cauliflower on both sides with EVOO, season with salt and pepper and roast 20 to 25 minutes to golden and just tender. Arrange on platter.
Brown the butter over medium heat to golden and nutty. Add rosemary and garlic and swirl, then add Dijon, capers, parsley and lemon juice. Remove from heat and spoon over cauliflower to serve.