Brown Butter Sage Cauliflower
This nutty, crunchy, creamy version of cauliflower is a whole new take on what’s typically a boring side dish.
Servings Prep Time
5servings 5minutes
Cook Time
20minutes
Servings Prep Time
5servings 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Prepare cauliflower by washing & removing any leaves and stalk. Cut cauliflower vertically and then cut each half into large florets. Break florets into smaller pieces of varying sizes over a bowl.
  2. In a large skillet over medium heat, melt the butter. Allow butter to continue to heat until brown (approximately 3-5 minutes), being careful to not burn the butter. While the butter browns, add three sage leaves. Once a nutty aroma develops, you’re ready to add cauliflower after removing the wilted sage leaves.
  3. In small batches (to prevent grease splash), add cauliflower florets to pan and toss all to coat in brown butter. Reduce heat if necessary to minimize splashing, tossing occasionally. Once cauliflower is fully coated, increase heat to medium-high and let cauliflower sear until partially browned (approximately 5-7 minutes).
  4. OPTIONAL: for a softer texture cauliflower, cover the skillet with a lid for 5-7 minutes to steam.
  5. Add the remaining sage leaves to pan for no more than 30 seconds just until the leaves have absorbed the brown butter and darkened. Add salt to taste.
  6. Plate cauliflower into a bowl and crumble chunks of goat cheese over top by hand. Serve immediately.
Recipe Notes

This take on cauliflower really helps take what’s traditionally a boring, bland, steamed vegetable to new heights. It’s diverse and unique enough to be the showstopper at your new dinner party.

Personally, I’ve never been a giant fan of cauliflower, but this variation not only made it much more edible: I crave it constantly now.