Roasted Cauliflower with Brown-Butter Sauce

Directions

Serves: 8
Prep Time: 10 minutes
Cook Time: 60 minutes

Preheat oven to 375°F. Trim leaves at the bottom of the cauliflower. Cut out the tough part of the core, being very careful to keep the cauliflower head intact. Place cauliflower in a roasting pan or casserole dish, drizzle with olive oil and sprinkle with salt. Gently rub the oil into the cauliflower until well coated. Cover tightly with tin foil and bake in oven for 30 minutes. After 30 minutes, remove foil and continue to roast the cauliflower for an additional 20 to 30 minutes. Once the whole cauliflower is golden brown, check to make sure it is cooked by sliding a knife into the core. It should slide in and out with little resistance.

To make the sauce, place butter in a saucepan and cook over medium heat for about three to four minutes to brown the butter. Once the butter is browned, add raisins, capers, lemon juice and parsley. Cook for another two to three minutes.

To serve, transfer the cauliflower to a platter and drizzle with the sauce.