Roasted Cauliflower with Brown Butter and Sage

A simple yet elegant dish featuring roasted cauliflower with the rich, nutty flavor of brown butter and aromatic sage. The Jersey butter's high butterfat content makes for an exceptionally flavorful and luxurious sauce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

330 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.93/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Roasting

Occasion:

Weeknight Dinner

Mood:

Comfort Food•Light & Fresh•Indulgent

Ingredients

Servings

1large headCauliflower(Cut into bite-sized florets)

£1.50

6tablespoonsJersey Butter(Unsalted)

£0.75

0.3cupFresh Sage Leaves(Roughly chopped)

£1.00

2clovesGarlic(Minced)

£0.10

1tablespoonLemon Juice(Freshly squeezed)

£0.15

2tablespoonsOlive Oil

£0.20

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

Total Cost

£3.73

£0.93 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet.
2.
Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
3.
While the cauliflower is roasting, melt the Jersey butter in a large skillet over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty brown color and has a fragrant aroma (about 5-7 minutes). Watch carefully to prevent burning.
4.
Remove the skillet from the heat and stir in the minced garlic and chopped sage. Cook for another minute until the garlic is fragrant.
5.
Stir in the lemon juice to stop the butter from cooking further. Taste and adjust seasoning as needed.
6.
Once the cauliflower is roasted, transfer it to the skillet with the brown butter sauce. Toss gently to coat.
7.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (230g)

330 kcal / 1381 kJ

Carbs

15g

6% of RDA

Fat

29g

41% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

5 g

6% of RDA

Sodium

330 mg

14% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For extra crispy cauliflower, spread the florets in a single layer on the baking sheet.

Don't overcrowd the skillet when browning the butter, as this will lower the temperature and prevent it from browning properly.

Add a pinch of red pepper flakes for a touch of heat.

Garnish with chopped parsley or a sprinkle of grated Parmesan cheese for extra flavor.

Cooking Equipment

Oven

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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