ROASTED CAULIFLOWER WITH BROWNED BUTTER, HAZELNUTS & CAPERS

By jarren

Ingredients

• 1 medium head cauliflower (about 2 lb)
• Kosher salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 1 1/2 tsp chopped fresh thyme
• 4 tbsp unsalted butter, cut into pieces
• 1/2 cup hazelnuts, toasted and chopped to the size of capers
• 2 tbsp nonpareil capers, drained and rinsed
• 1 tbsp fresh lemon juice

Details

Servings 6

Preparation

Step 1

Position a rack in the centre of the oven and heat the oven to 400F. Line a large baking sheet with parchment.

Trim the stem end of the cauliflower and remove the leaves. With a paring knife, carefully cut out 1 1/2 inches of the core, keeping the heat intact. Season the cauliflower generously all over with salt and pepper, transfer to the baking sheet and cover tightly with foil. Roast until partially cooked and a small knife inserted in the stem end meets with slight resistance, 30 to 35 minutes. Remove the foil and let the cauliflower cool for 5 minutes.

Meanwhile, combine the mayonnaise, mustard and thyme. Spread the mixture onto the cauliflower, coating it all over. Roast, rotating the pan occasionally, until the cauliflower is evenly browned and tender throughout when pierced with a fork, 20 to 25 minutes more.

In an 8" skillet, cook the butter over medium-low heat, until the milk solids begin to turn golden brown, about 5 minutes. Immediately add the hazelnuts, capers and lemon juice, and remove from the heat. Cut the cauliflower into pieces and serve with the sauce spooned over it.