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Overhead shot of golden roasted cauliflower florets on a white platter drizzled with brown butter and crisp capers

Nutty Brown Butter Roasted Cauliflower with Capers

Deeply golden roasted cauliflower tossed with nutty brown butter, crisp fried capers, and lemon, ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 253
Ingredients Method Notes

Ingredients
  

For the Cauliflower
  • 1 cauliflower large head (about 900 g); cut into 4 cm / 1.5-inch florets
  • 3 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
For the Brown Butter Caper Sauce
  • 85 g unsalted butter (6 tbsp)
  • 3 tbsp capers drained, rinsed if salt-packed
  • 2 cloves garlic thinly sliced
  • 1 tbsp lemon juice fresh
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp flat-leaf parsley chopped, for garnish

Method
 

Roast the Cauliflower
  1. Heat the oven to 220C / 425F. Line a sheet pan (33 x 46 cm / 13 x 18-inch) with parchment.
  2. Cut the cauliflower into evenly sized 4 cm / 1.5-inch florets. Pat dry with a towel to remove excess moisture.
  3. Toss the florets on the sheet pan with the olive oil, salt, and pepper. Spread into a single layer so the pieces don't touch.
  4. Roast for 25 to 30 minutes, flipping once halfway, until deeply golden and tender at the core when pierced with a knife.
Make the Brown Butter Caper Sauce
  1. While the cauliflower roasts, melt the butter in a 25 cm / 10-inch skillet over medium heat.
  2. Swirl the pan often as the butter foams, then browns. This takes 4 to 5 minutes total. Watch closely once the foam subsides, the milk solids can go from golden to burnt in under a minute.
  3. Add the capers and garlic to the browned butter. Fry for 1 to 2 minutes until the capers crisp at the edges and the garlic turns light gold.
  4. Remove the skillet from the heat and stir in the lemon juice, zest, and red pepper flakes if using.
  5. Transfer the roasted cauliflower to a serving platter and spoon the brown butter caper sauce over the top.
  6. Scatter with chopped parsley and serve immediately while the cauliflower is hot and the capers are still crisp.

Notes

  • Pat florets fully dry before roasting to avoid steaming.
  • Watch brown butter closely after the foam drops, it burns fast.
  • Rinse salt-packed capers before frying to avoid an overly salty sauce.
  • Serve immediately for the crispest capers and hottest cauliflower.