Cauliflower with Sage Brown Butter
Original Kaboose.com recipe and photography by Wendy Kalen
Average User Rating:
Sage browned butter will become your new best friend -- when you need to fancy-up something. It's not only perfect with cauliflower, but it would go great with pork chops and fish too.
Ingredients
- Two 2-pound heads cauliflower, cut in florets
- 8 tablespoons (1 stick) butter
- 1 tablespoon and 1 teaspoon fresh sage leaves, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Cooking Instructions
- Bring a large pot of salted water to a boil. Add cauliflower and cook about 7 minutes or until tender. Drain.
- In a medium pot over medium heat, melt butter until milk solids turn a light brown, swirling when it begins to change color. Remove from heat. Add salt and pepper, and swirl butter mixture to combine. Add sage, swirl to combine. Pour over cauliflower and toss to mix.
Substitution(s)
- 1 teaspoon dried ground sage leaves for fresh sage
Make-Ahead
- Cauliflower, not tossed with sage butter, can be cooked and refrigerated up to 2 days.
- Browned sage butter can be made and refrigerated for up to 2 days.
Make it Faster
- Use frozen cauliflower and cook according to package directions.
Tips & Tricks
- Use a light-colored pot or skillet to make the butter so you can see it turning brown.
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- Crush dried sage leaves between fingers when adding them to the butter to release more flavor.
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- Make sure to use a large pot as the butter will boil and foam.
Nutrition Facts
Servings per Recipe:
12
2/3 cup
15 minutes
Cooking Time:
7 minutes
Ready In:
about 20 minutes
Servings:
12
How kids can help
- Measuring the butter, sage, salt, and pepper
- Measuring the sage
- Crushing the sage leaves
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Cheesy Cauliflower Casserole
Roasted Cauliflower
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