Joy the Baker

Butter Roasted Cauliflower

by 95 Comments

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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.

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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.

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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.

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Ps.  Molly (a darling reader… hi Molly!) typed joythebaker into Wordle.net 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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Comments

  1. yummy. I’m sorry your weather is on the downside. Come visit the desert southwest – we are clear and dry and in the 70’s and I’d be happy to make you a cocktail with bourbon! Merry Christmas Joy – you give me joy with every post!

    Reply

  2. I love to roast too. In fact, I roasted a whole dinner tonight. I can’t help myself during the gray season (ie. winter) that started in November and won’t end until late Spring. I love roasted cauliflower (and raw, and sauteed and fried!). This recipe looks really good. Hope it stops raining in CA soon or maybe now.

    Reply

  7. I’m a total whore for cauliflower. I love it roasted! I roast mine with black mustard seeds and turmeric, then toss it with lemon juice and cilantro when it comes out of the oven. It’s heavenly. I can’t wait to try your version!

    Reply

  11. I think cauliflower should only be eaten with either a whole heap of butter, or cheese.
    ps. your website and smittenkitchen are my two favourite websites to go to! Third is bakerella. I love butter too…yum :)

    Reply

  14. I am sitting in the middle of an airport right now and I am looking up recipes to pass the time! This looks amazing and I can’t wait till I get to a kitchen to make this! By the way, I love your blog <3 You are an inspiration!

    Reply

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