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Brown Butter Cauliflower with Dried Cherries & Pumpkin Seeds
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Brown Butter Cauliflower with Dried Cherries & Pumpkin Seeds

Prep Time10 mins
Cook Time40 mins
Keyword: Brown Butter, Cauliflower, Dried Cherries, Pumpkin Seeds, fish sauce
Servings: 4

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).