Updated: May 13, 2021
If you haven't tried roasted vegetables, YOU NEED TO! Over the last 5 years, I have successfully roasted Brussels sprouts, onions, peppers, and asparagus, but it was only this year that I tried roasting cauliflower. Oh, my gosh, this is amazing. Roasting naturally caramelizes the cauliflower, bringing out a sweetness that I never tasted with boiled or steamed cauliflower. An average whole cauliflower has about 29 g of carbohydrates. I actually have to stop myself from eating the whole thing, it's THAT TASTY! So added as a side to a delicious piece of steak or some other protein source is just right.
1 head fresh cauliflower
3 Tbs butter (only the real stuff, preferably from grass-fed cows)
Salt and pepper to taste
seasoning of your choice
Preheat oven to 200 degrees C (390 degrees F)
Remove the leaves from the cauliflower. Remove the toughest part of the stem. Slice the cauliflower into "steaks" about 1" thickness.
Melt butter over medium heat, stirring constantly. It will foam up, then settle down. Keep stirring until you see brown bits, which are the milk solids in butter, begin to caramelize. Keep stirring (seriously, don't walk away from the stove) and take it off the heat once it is a nice light-medium brown. Be careful not to burn it.
Brush the baking sheet with a bit of the browned butter, and add seasonings. Then place the cauliflower pieces on the baking sheet, keeping them in a single layer. (The small bits of cauliflower that separate during cutting can go on the pan, too. Just be aware that they will cook a bit faster than the large pieces.)
Brush the cauliflower with the brown butter and seasonings. Place into the oven and roast for about 15-20 minutes, turning once halfway through.
Hope you like this as much as I do! Let me know in the comments below.