Have you heard of fish sauce? It is an amazing flavor component used throughout many Asian and Mediterranean cuisines, adding a deep, briny flavor to dishes and sauces. Restaurants and home cooks alike have embraced it, and if this is your first time using it, you’re in for a treat. I tend to use fish sauce judiciously, so as to not be overpowering. Try it here… then look for it in my other recipes… and see if you can stop putting it in everything you make! It is found in the Asian section of grocery stores.
Spread the cauliflower slices out on your baking sheet. It’s okay if there are larger and smaller florets.
Stir the celery into the hot brown butter.
Stir the fish sauce, garlic, lime and maple into the butter and celery mixture.
The cauliflower should be cooked through and nicely browned.
Brown Butter Cauliflower with Dried Cherries & Pumpkin Seeds
Ingredients
- 1 large head cauliflower
- ½ teaspoon kosher salt
- 3 tablespoons butter
- 1 stalk celery cut into a large dice
- 1 large garlic clove grated or chopped finely
- 1 tablespoon fish sauce
- Juice from 1 lime
- 1 tablespoon maple syrup or honey
- ¼ cup dried cherries
- 2 tablespoons toasted pumpkin seeds
- ½ cup chopped fresh cilantro
Instructions
- Slice cauliflower ½ inch thick and place on a baking sheet coated with olive oil. Sprinkle with salt and roast at 400, turning half way through, for 30-40 minutes until browned and cooked through.
- Meanwhile make the dressing. In a small saucepan, cook the butter over medium high heat, stirring and swirling until the milk solids turn brown. Immediately remove from the heat and add the celery. Next add the garlic, fish sauce, and lime juice, and maple syrup. Be careful, as it may splatter with the liquid ingredients. Season with a pinch of salt (not too much, the fish sauce is salty), and pepper. Set aside until the cauliflower is done.
- Cut the cauliflower into pieces and place in a serving bowl with the cherries and pumpkin seeds. Toss with the dressing, check the seasoning, and garnish with the cilantro. Can be served warm or room temperature (if it's too warm though, the cilantro will wilt, which is fine but not as attractive).