Joy the Baker

Butter Roasted Cauliflower

December 21, 2010


Winter has made it’s way to the California beach.  It’s rainy and cold and I’ve come to realize that I’m nearly insufferable when it comes to weather that isn’t sunshine and warmth.

I know I’m being a brat.  Please don’t school me with your actual weather dramas.  I know…  20 miles in the snow… up hill… both ways… being chased by snow wolves or something.

While I shake my fist at the rain and the wind and the puddles and the windshield wipers and yesterday when I slipped and fell on my butt outside of Whole Foods… I have really come to embrace on thing:  the darkness.

There’s a certain amount of comfort in this silver grey… and the way it transforms into a deep but bright black.  I even sleep with the curtains open now… so I can wake up in the middle of the night and see the dark outside.  Yes… I’m letting you in on my weird.



The darkness makes me want to roast things.

No… it’s more of a compulsion.  I need to roast things.

I roasted this cauliflower in the style of Smitten Kitchen.


I also roasted mushrooms, Brussels sprouts, cauliflower again and carrots.  I can’t stop myself.

I guess… if I can’t ride my bike then I have to roast.

The winter weather has also lead me to eat so…  soooo much of this ice cream.  It’s not something I’m ready to talk about.


Ps.  Molly (a darling reader… hi Molly!) typed joythebaker into to and figured out which words are most often used on this here webpage.  The bigger the word, the more often it appears on this site.

Butter.  I’m really into butter.

Butter Roasted Cauliflower

from smittenkitchen and gourmet

serves one (if you’re me) or two

Print this Recipe!

1 1/2  pound cauliflower florets

2 tablespoons capers, coarsely chopped

3 large garlic cloves, minced

2 tablespoons olive oil

3 tablespoons unsalted butter, cut into pieces

1/8 – 1/4 teaspoon red pepper flakes

2 teaspoons fresh lemon juice

1/4 cup chopped fresh parsley

Place a rack in the center of the oven and preheat to 400 degrees F.  In a roasting dish, toss together cauliflower with capers, garlic, oil and about 1/8 teaspoon salt.  Top with butter cubes and red pepper flakes.  Roast, stirring occasionally, until browned and delicious, about 15-20 minutes.  Remove from oven and toss hot cauliflower with lemon and fresh parsley.  Enjoy immediately with crusty bread to sop up the butter juices.  Seriously.

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