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Cauliflower is beautiful in so many ways, but when roasted and drizzled with this Mustard Caper Browned Butter, it skyrockets to elegant and dramatic!



Total time

0 minutes


  • cauliflower
  • 1 large head cauliflower, cut into "steaks" or large florets
  • 3 tablespoons olive oil (as needed)
  • salt and freshly ground black pepper
  • 1 stick unsalted butter
  • 2 cloves garlic (minced)
  • 2 tablespoons coarse-grain mustard
  • 2 tablespoons capers (drained)
  • 2 tablespoons parsley
  • salt and freshly ground black pepper (to taste)


  1. CAULIFLOWER:  Preheat oven to 400 degrees.  Place cauliflower florets or steaks on a non-stick baking sheet or one lined with non-stick aluminum foil.  Drizzle or brush cauliflower with olive oil and season generously with salt and black pepper.  Roast for 20-25 minutes, turning once.
  2. BROWNED BUTTER:  Melt butter in a saucepan over medium-high heat.  Reduce heat to medium and cook until a caramel color, approximately 5 minutes, being careful not to burn it.  Set aside to let browned bits fall to the bottom of the pan.
  3. Stir in garlic, mustard, capers, chopped parsley and salt and pepper to taste.  Serve over roasted cauliflower.

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