Ingredients:

  • 1 large head of cauliflower, about 2 lbs (900g), outer leaves removed, stem trimmed flat
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • ¼ teaspoon garlic powder (1.25 ml)
  • Pinch of red pepper flakes (optional)
  • ½ cup (1 stick) unsalted butter (113g)
  • ¼ cup fresh sage leaves, roughly chopped (a generous handful)
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice (30 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley for garnish (optional)
  • Shaved Parmesan cheese for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare the cauliflower by removing the outer leaves and trimming the stem to create a flat base.
  2. In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, and red pepper flakes (if using). Brush the mixture all over the cauliflower, making sure to get into all the crevices.
  3. Place the cauliflower stem-side down on a baking sheet lined with parchment paper (optional). Roast for 45-55 minutes, or until the cauliflower is tender and golden brown. Baste with any remaining oil mixture halfway through the cooking time.
  4. While the cauliflower is roasting, melt the butter in a small saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a nutty brown colour and smells fragrant (about 5-7 minutes). Watch carefully to prevent burning!
  5. Reduce heat to low. Add the sage and garlic to the browned butter and cook for 1 minute, until fragrant.
  6. Remove the saucepan from the heat and stir in the lemon juice. Season to taste with salt and pepper.
  7. Transfer the roasted cauliflower to a serving platter. Drizzle generously with the brown butter sage sauce. Garnish with fresh parsley and shaved Parmesan cheese (if using). Serve immediately.