Roasted Cauliflower With Lemon Brown Butter Recipe (2024)

Sorry, this recipe does not specify if the cauliflower has to be put into the oven whole or in florets.

Took less than 1 hour. Used one very large green cauliflower and reduced the oil by about 1/3. Turned out beautifully. I hear Claire's comment. In response, I "toasted" the butter and added the lemon juice ahead, then quickly re-warmed it for the final toss just before sitting down to eat. I would definitely do this dish for company. Best tip was the pan of water in the oven: The first time I've roasted cauliflower that it hasn't dried up even a tiny bit. Yay!

The cauliflower would be broken into florets to spread on the baking sheets. This would allow the cauliflower to roast evenly in the 20 minutes allotted. I hope this is helpful.

You can make the sage oil, sage salt, and lemon brown butter in advance.

Excellent but lots of steps including at the last minute so difficult to serve to guests even though a great dish for guests.

Hi Ardi,
I have not made this recipe yet...but my understanding is the pan of water goes into the oven on the lowest rack to add moisture while you cook the cauliflower. The cauliflower is on the baking sheets on the higher racks in your oven. Hope this is helpful.

Try a tablespoon or two of dry vermouth added to the brown butter. It adds a subtle, sneaky sweetness.

I served this dish at room temp rather than reheated because we didn't have time or space to do so at TG. People enjoyed it! I would reduce a bit the lemon and heat it up before serving next time. It's definitely a recipe to repeat.

The recipe was delicious. The pan of water was a piece of genius. Totally did the job of keeping the veggies from drying out. The brown butter sauce was lovely. Will definitely make this again.

I love the flavors of this recipe. Don't understand the amount of cauliflower called for - one head was enough to fill two of my baking sheets. Also, I felt that the number of steps could be reduced by combining some of them. I also agree with the comment about waiting for the brown butter to cool before adding the lemon juice - major splattering occurs otherwise!

This is hands down the most delicious recipe I've made from this site that took hardly any work. I did not use a pan of water in the oven.

Agree this is outstanding. I was having it with swordfish filets. So dipped the swordfish in the sage oil also, and roasted it for the last 7 or so minutes of the cauliflower roasting, at 400. Spooned a little brown butter on it as well as sage salt, and tossed the cauliflower as directed. Everything delicious. I cut down the salt a bit.

Love this and will be making this again. Fried sage is tricky. My first batch turned almost black within a minute. The second batch was a bit better on medium but the final batch was perfect. I had to set the dial to medium and then a tiny bit higher. Turns out burnt sage is delicious. Who knew? I would triple the amount of sage called for and just hold back some salt. I added the zest to the sage salt to reduce a step. Other than that I followd as directed. Overall a real winner.

This is fabulous. Been eating the leftovers cold. Delicious. Forgot the pan of water and hard to believe it could be better because it was so good without.

I cooked this recipe using one big head of cauliflower instead of three heads. I used dried sage from our garden instead of fresh. The result was delicious but a bit too salty because I didn't adjust the proportions on the salt correctly for the amount of cauliflower I had.

I don't know that I really needed lemon juice added to the brown butter but it was still delish.

Could this be a slightly different way with dried sage?

An inventive way to make cauliflower and all the parts add excellent flavour tones to a bland veggie. The recipe is unclear on splitting p the florets but the photo shows that. It’s an essential piece. It also says put lemon juice on the butter but also it also isn’t in the recipe. Instead of lemon zest I added finely chopped preserved lemon and that worked very well.

This is delicious. Because I also had meat in the oven at the same temperature, I omitted the pan of water. Still came out great. Note: be careful not to overcook the sage. It does get a burned flavoe!

What a treat! Takes the noble cauliflower to new heights. Lots of steps as noted by others but 30 minutes oven time is enough to do lemon juice brown butter and zest. It all comes together beautifully in the biggest bowl we own. I was afraid of all the salt—one heart attack was enough, thanks. But I followed the recipe as I always try to do the first time. I would not eat this daily but as a treat that brings out flavor with sage and lemon starring, this is a def keeper and one to serve guests.

This was so fabulous. Lucky enough to have a Myers lemonCut it all in thirds. Sage from the garden across from the dock.

DELICIOUS- made just as in recipe but I too added the zest to the sage salt - easier and just fine. Thanks!

JUST made this recipe. Followed the directions and turned heat off butter and added the lemon juice. I am so thankful I didn’t get burned. Grease splattered EVERYWHERE it was like Old Faithful.

Would half cauliflower half broccoli work?

Very very tasty. Fry the sage ahead of time to set aside the oil and sage salt and it reduces the stress significantly. A keeper.

This is so easy I whip it up on weekend nights frequently with some shortcuts. But it will also impress guests at Thanksgiving. You can easily make the fried sage and sage salt beforehand and keep it around. Don’t worry about the pan of water or the lemon zest or any exact measurements if you’re in a hurry. The flavors are amazing. My kids even love it.

Made this with dried sage, 1/3 amount of fresh. Otherwise followed recipe as is. Came out fantastic. Might be the best cauliflower recipe I have made.

Added gnocci...delish!

Pan of water below made it too soft for my taste, just omit next time, otherwise, DELICIOUS!