Roast cauliflower with thyme and hazelnut butter
Roast cauliflower with thyme and hazelnut butter combines the natural sweetness of roasted cauliflower with aromatic thyme and crunchy hazelnuts for a simple yet elegant dish. This versatile recipe works well as both a side or a vegetarian main course.
Cook time 45 min
Prep time 10 min
Ingredients:
1 cauliflower1 tbsp olive oil
1/4 cup butter
1 tbsp fresh thyme
1/3 cup hazelnuts
2 garlic cloves
Roast cauliflower with thyme and hazelnut butter is a delightful dish that brings out the natural sweetness of cauliflower, enhanced with the aromatic flavors of thyme and the rich, nutty goodness of hazelnut butter. Perfect as a side dish or a vegetarian main, this recipe offers a simple yet elegant way to enjoy cauliflower.
Instructions:
Preheat your oven to 400°F (200°C).
- Remove the outer leaves and the base of the core from the cauliflower.
- Cut the cauliflower into florets, ensuring they are of similar size for even roasting.
- Place the cauliflower florets on a baking sheet.
- Drizzle the olive oil over the cauliflower.
- Toss the florets to ensure they are evenly coated with the oil.
- Season lightly with salt and pepper to taste.
- Roast in the preheated oven for about 25-30 minutes, or until the florets are tender and slightly golden brown.
- Stir halfway through the roasting time to ensure even cooking.
- While the cauliflower is roasting, melt the butter in a small saucepan over medium heat.
- Add the fresh thyme leaves to the melted butter.
- Let the butter simmer gently, stirring occasionally, until it starts to turn golden brown and smells nutty (about 5-7 minutes).
- Watch it carefully to avoid burning.
- In a separate dry skillet over medium heat, toast the hazelnuts until they are fragrant and slightly golden, about 3-5 minutes. Stir frequently to prevent burning.
- Once toasted, coarsely chop the hazelnuts.
- Mince the garlic cloves finely.
- Add the minced garlic to the browned butter and thyme, cooking for another minute until fragrant.
- Remove the roasted cauliflower from the oven.
- Drizzle the thyme and garlic butter over the roasted cauliflower.
- Toss gently to coat all the florets evenly.
- Sprinkle the toasted hazelnuts over the top.
- Transfer the cauliflower to a serving dish.
- Serve immediately as a delightful side dish or a main course for a lighter meal.
Roast cauliflower with thyme and hazelnut butter is a simple yet sophisticated dish that can elevate any meal. The flavors of thyme and hazelnut butter complement the roasted cauliflower beautifully, making it a crowd-pleaser for both vegetarians and meat-lovers alike. Enjoy this delectable dish with family and friends for a delightful culinary experience.
Roast cauliflower with thyme and hazelnut butter FAQ:
Roast the cauliflower florets in a preheated oven at 400°F (200°C) for about 25-30 minutes. They should be tender and slightly golden brown when done.
The cauliflower is done when it is tender and has a slight golden brown color on the edges. You can test for doneness by piercing a floret with a fork; it should be easy to pierce.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness, or microwave if needed.
If you need a substitution for hazelnuts, you can use other nuts like walnuts or almonds, or even seeds like sunflower or pumpkin seeds for a nut-free option.
Yes, to make this recipe dairy-free, substitute the butter with a dairy-free butter or olive oil. Ensure your hazelnuts do not contain any added dairy.
Tips:
- Choose the right cauliflower: Pick a fresh cauliflower with firm, tight, and white florets. Avoid ones with brown spots or a soft texture.
- Ensure even roasting: Cut the cauliflower into equal-sized florets to ensure they cook evenly. Spread them out on the baking sheet without overcrowding to allow for proper roasting.
- Toast the hazelnuts: Toast the hazelnuts before adding them to the dish to bring out their rich flavor. You can do this by baking them at 350°F (175°C) for about 5-10 minutes until they are golden and fragrant.
- Infuse the butter: Melt the butter and allow the thyme and garlic to infuse in it for a few minutes to enhance the flavors before tossing with the roasted cauliflower.
- Season well: Don't forget to season the cauliflower well with salt and pepper before roasting to bring out its maximum flavor.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 6g
Carbohydrates 13g
Fiber 6g
Sugar 4.82g
Fat 22g
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