My love and appreciation of autumn's gorgeous and stunning colors comes from my mother, She would point out every beautiful red, orange, and yellow leaf with great excitement. Each and every fall my mother reacted to the beauty of autumn with such elation and enthusiasm. Perhaps that is why this week at the Chappaqua's Farmers Market, I chose to purchase both golden and purple cauliflower rather than the traditional white one. The flavors of the golden and purple cauliflowers are slightly sweeter and nuttier than the white and are just as good roasted. Thanks to my mother, I not only embrace autumn's beautiful foliage but also its vibrantly colored food.
Roasted Cauliflower
with Brown Butter and Sage
adapted from
fresh ever day
more great recipes from
foster's market
Sara Foster with Carolynn Garreno
Ingredients
1 head cauliflower, cut or broken into bite-size florets
4 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons chopped fresh sage
Sea salt and freshly ground pepper to taste
Directions
Preheat the oven to 400 degrees F.
Place the cauliflower on a baking sheet with sides.
Melt the butter over medium heat and cook for 2 to 3 minutes, until it browns and gives off a nutty aroma; be careful not to burn it. Add the olive oil and sage and pour over the cauliflower. Season with salt and pepper and toss to coat.
Roast the cauliflower for 30 to 35 minutes, stirring midway through so it cooks evenly, until it is light brown around the edges. Season with salt and pepper to taste and serve warm.
follow Anne on twitter and Instagram @AnneFretz
Roasted Cauliflower
with Brown Butter and Sage
adapted from
fresh ever day
more great recipes from
foster's market
Sara Foster with Carolynn Garreno
1 head cauliflower, cut or broken into bite-size florets
4 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons chopped fresh sage
Sea salt and freshly ground pepper to taste
Directions
Preheat the oven to 400 degrees F.
Place the cauliflower on a baking sheet with sides.
Melt the butter over medium heat and cook for 2 to 3 minutes, until it browns and gives off a nutty aroma; be careful not to burn it. Add the olive oil and sage and pour over the cauliflower. Season with salt and pepper and toss to coat.
Roast the cauliflower for 30 to 35 minutes, stirring midway through so it cooks evenly, until it is light brown around the edges. Season with salt and pepper to taste and serve warm.
follow Anne on twitter and Instagram @AnneFretz
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