BROWN BUTTER ROASTED CAULIFLOWER WITH SAGE & TOASTED HAZELNUTS
ROASTED CAULIFLOWER that outshines the turkey — yes, really.
Golden, nutty, and brown-butter-kissed, this roasted cauliflower steals the show (aka dinner)! Each floret gets caramelized and crisp in the oven before being swirled through brown butter, crispy sage, and toasted hazelnuts that smell quintessentially like Thanksgiving. Rich, flavorful, and just indulgent enough, it’s the side dish that makes turkey wish it tried harder. Whether it’s center stage on your holiday table or adding a little luxury to a weeknight roast chicken, this one-pan wonder proves that cozy can absolutely be elegant.
BROWN BUTTER ROASTED CAULIFLOWER WITH SAGE & TOASTED HAZELNUTS
The perfect autumnal vegetable side dish. It's rich, flavorful, texturally dynamic, and perfect for a weeknight dinner or even Thanksgiving!
Ingredients
Instructions
- Preheat your oven to 425°. Place your cast iron braiser (or any heavy oven-safe skillet) in the oven as it heats.
- Once the oven is fully preheated, scatter the whole hazelnuts directly in the hot pan and roast for until they’re lightly golden and fragrant, 8 minutes.
- Transfer to a clean kitchen towel, wrap them up, and rub gently to remove most of the skins. Set aside to cool.
- Drizzle the olive oil into the warmed pan and swirl to coat. Add the cauliflower florets, season generously with kosher salt and black pepper. Toss to coat.
- Roast uncovered for 30 minutes, flipping halfway through, until the edges are deeply golden and crisp.
- Move the roasted cauliflower to one side of the pan. Add the butter and sage leaves to the other side. Cook over medium heat, swirling as the butter foams and turns golden brown, about 3–4 minutes. The sage will crisp up beautifully.
- Roughly chop the cooled hazelnuts. Stir them into the sage brown butter and toast for 30–60 seconds, just until fragrant and nutty.
- Stir everything together, coating the roasted cauliflower in that golden hazelnut brown butter. Finish with a generous sprinkle of flaky sea salt.
- Serve straight from the braiser or transfer to a serving dish.
Notes
Don’t stress if some hazelnut skins cling on — they add gorgeous texture and a rustic, just-roasted look that’s perfectly imperfect.
