Here’s a yummy new recipe we tried the other night. I’m always looking for new ways to cook vegetables, especially our staples in this house of broccoli, cauliflower, and carrots. I found this recipe in Taste of Home Magazine. I made it exactly as described, which is abnormal for me, but it just sounded perfect as is, and it certainly was!
It incorporates nutritious cauliflower (an often overlooked and underappreciated vitamin packed vegetable) roasted to perfection, with garlic, raisins and capers. Delicious!
As the name suggests, this recipe involves browning butter and then mixing with the cauliflower before roasting. If you would like to make it healthier, you could simply drizzle some olive oil over the cauliflower before roasting instead. Just note, this will change the flavor of the dish.
The recipe as is involves a little work, but not too much. It says 50 minutes for prep, but there is no way it took that long. Probably half that. You just have to be sure to cook your roasted garlic ahead of time. It’s super easy to make, it just involves chopping up some stuff and browning some butter.
So do what I did, grab a glass of nice wine and have a great time making this wonderful recipe!
6 garlic cloves, unpeeled
3 tablespoons unsalted butter
1 medium head cauliflower, broken into florets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup golden raisins
1/4 cup chopped fresh parsley
1 tablespoon capers, drained and coarsely chopped
2 teaspoons lemon juice
- Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork.
- Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat.
- Place cauliflower in a greased 15x10x1-in. baking pan. (Use a dark coated pan for best results) Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender.
- Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine. Yield: 4 servings.
3/4 cup equals 148 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 260 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.
You can always come back and find this recipe on my Side Dishes page!
Categories: Recipes and Food