Roast cauliflower with thyme and hazelnut butter
Savor the delicious flavors of this Roast Cauliflower with Thyme and Hazelnut Butter recipe. Featuring tender cauliflower tossed in olive oil, fresh thyme, and buttery garlic, then topped with crunchy hazelnuts. A perfect side dish that's both nutritious and gourmet!
- 01 Mar 2025
- Cook time 45 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 230kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 6g | 16% |
| Sugar 4.82g | 5% |
| Fat | |
| Fat 22g | 25% |
| Saturated 7g | 25% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 110mg | 19% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 1.33mg | 8% |
| Vitamin B6 0.49mg | 29% |
| Vitamin B9 140ug | 35% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 110mg | 121% |
| Vitamin E 1.67mg | 11% |
| Vitamin K 36ug | 31% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 1.44mg | 13% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 770mg | 23% |
| Selenium, Se 1.73ug | 3% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.88mg | 8% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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