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The main dish, Chic bistro

Roasted whole cauliflower with brown butter

Roasted whole cauliflower with brown butter is a vegetarian dish for 6, served whole and carved at the table. It takes 25 minutes of active work, the cauliflower is blanched and roasted in the morning, and the caper, raisin and almond sauce comes together right before serving. Easy to make, at €3.00 per person, the key is drying the cauliflower well before roasting so it browns instead of blackening.

A whole cauliflower roasted golden like a little roast, topped with brown butter, capers, raisins and almonds, it always makes an impression at the table.

Roasted whole cauliflower with brown butter
For
6 people
Work
25 min
Total time
1 h 10
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.00
Calories per person
380 kcalcalculated by Kiloach, your weight coach

A whole cauliflower arriving golden at the table is a different experience than chopped florets tucked into a side dish. Roasting gives it a crisp, browned skin in places while the inside stays tender. Brown butter adds that toasted, slightly sweet flavor that turns a simple vegetable into something worth showing off before you cut into it.

This dish fits a dinner with friends when you want a vegetarian option that doesn't feel like an afterthought, or a fall and winter family meal when cauliflower is in season. Capers and lemon bring the acidity that balances the butter, while raisins and almonds add chew and crunch. Serve it as a light main course or as a generous side to a roast.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 23 min
  3. Before the guests arrive 1 step, 40 min
  4. When it's time to serve 3 steps, 7 min

The day before, just make sure you have all the ingredients, there's nothing else to prep ahead. In the morning, blanch and dry the cauliflowers, soak the raisins and toast the almonds. Right before guests arrive, roast the cauliflowers for 35 to 40 minutes. At serving time, make the brown butter, spoon it over and carve at the table.

The ingredients

6 people

Fruits and vegetables

  • Whole cauliflower 2
  • Lemon 1
  • Flat leaf parsley 0.5 bunch

Dairy

  • Butter 100 g

Pantry

  • Capers 3 tbsp
  • Raisins 60 g
  • Sliced almonds 60 g
  • Olive oiloften in the pantry 4 tbsp
  • Smoked paprikaoften in the pantry 1 tsp
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Trim the leaves off the cauliflowers, keeping the stem intact, then plunge them whole into boiling salted water for 8 minutes and let them dry on a rack. 15 min

    A well drained, dry cauliflower browns better in the oven.

  2. Soak the raisins in warm water and toast the almonds in a dry skillet. 8 min

    Watch the almonds closely, they go from golden to burnt in seconds.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Brush the cauliflowers with olive oil, sprinkle with paprika, season with salt and roast for 35 to 40 minutes at 200°C. 40 min

    Turn them halfway through for even coloring.

When it's time to serveThe final touches, right in front of your guests.

  1. Melt the butter over medium heat until it smells nutty and turns an amber color. 5 min

    As soon as it smells nutty, take the pan off the heat, it keeps browning on its own.

  2. Add the drained capers, raisins, almonds and a squeeze of lemon juice to the brown butter. 2 min

    Add the lemon off the heat, it foams and crackles.

  3. Arrange the whole cauliflowers on a platter, spoon over the sauce, scatter with parsley and carve at the table.

    Carving at the table is part of the show.

Our tips to get it right

  • Pick two cauliflowers that are firm and similar in size, they'll cook at the same rate and look better plated together.
  • Make the brown butter in a light colored pan, it's easier to watch the color change and catch it before it burns.
  • If you need to hold the dish before serving, keep the roasted cauliflowers warm in the turned off oven with the door cracked, and make the sauce only at the very last minute.

The variations

  • Swap the sliced almonds for chopped hazelnuts, they pair even better with the brown butter flavor.
  • For a dairy free version, use a plant based margarine instead of butter and let it brown the same way, the result is a bit less fragrant but just as golden.
  • For a quicker meal, cut the cauliflowers into thick steaks before roasting, the oven time drops to about 25 minutes.

What to serve it with

  • Crusty bread for the sauce
  • A green salad with lemon
  • A dry, mineral white wine

Storage

Roasted cauliflower keeps for 2 days in the fridge in a closed container, sauce already spooned on. Reheat it in the oven rather than the microwave so it regains some crispness. Freezing isn't recommended, the cauliflower would release too much water when thawed.

Questions about this recipe

Can you substitute the capers with something else?

Yes, chopped green olives give a similar briny, salty note. Use the same volume, the balance stays the same.

How do you know the cauliflower is cooked through in the oven?

Pierce the core with the tip of a knife, it should slide in easily. If the top browns too fast, cover it loosely with foil for the rest of the cooking time.

Can this be made with one large cauliflower instead of two?

Yes, but the oven time increases by 10 to 15 minutes. Check that it's cooked through at the center before taking it out.

Can the brown butter be made ahead?

It's best made at the last minute, since it loses its aroma when cooled and reheated. If needed, warm it very gently over low heat just before adding the capers and raisins.

Can a roasted whole cauliflower with brown butter be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 3 steps.

How long does it take to make a roasted whole cauliflower with brown butter?

Allow 1 h 10 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a roasted whole cauliflower with brown butter?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roasted whole cauliflower with brown butter cost?

About €3.00 per person, that's €18.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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130 kcalcalculated by Kiloach

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