"Roasting cauliflower is one of the easiest ways to prepare this heady vegetable, and the brown butter and Pecorino only make it taste more nutty and hearty. The onions bring a needed acidity to lighten and open up the cauliflower flavor, and the mint brightens every bite." - Mike Isabella of Graffiato
4 tablespoons unsalted butter
1 head cauliflower cut into florets (approx. 4-5 cups)
½ cup thinly-shaved red onion
¼ teaspoon of kosher salt
¼ cup grated Pecorino
10 mint leaves, rolled and thinly sliced
1 tablespoon lemon juice
Kosher salt, to taste
Serves 4 as a small plate
Prep Time = 25 minutes
- Preheat the oven to 500ᵒ.
- In a stainless steal saute pan, melt the butter over medium heat, whisking to ensure it doesn't burn. You will start to see little brown bits begin to form. Keep whisking until the butter turns light brown and has a nutty aroma. Remove from heat.
- In a large, glass mixing bowl, toss the cauliflower florets with the browned butter and salt, then transfer to a baking sheet and roast for 15 minutes or until just tender.
- In a large mixing bowl, toss the cauliflower with the red onion, Pecorino, and mint. Drizzle lemon juice over the cauliflower and season with kosher salt to taste.
- Transfer to a serving dish and serve hot.
Note: It is important to use a stainless steel pan when making the brown butter, so you can see the butter change color.