Roasted Cauliflower Amandine
Makes 4 to 6 Servings
Ingredients
- 2 heads of cauliflower, cut into florets (about 8 cups)
- 1 cup sliced shallot
- 2 teaspoons kosher salt
- 6 sprigs fresh thyme
- 1 tablespoon coriander seeds, toasted and ground
- Zest and juice of 2 satsumas
- ½ cup canola oil
- ¾ cup unsalted butter, cubed
- ¼ cup lemon juice
- 2 tablespoons chopped fresh parsley
- 2 cups almonds, sliced, slivered, or chopped whole, lightly toasted
- Garnish: fresh basil
Instructions
- Preheat oven to 450°.
- On a rimmed baking sheet, combine cauliflower, shallot, salt, thyme, coriander, satsuma zest and juice, and oil. Spread evenly on baking sheet.
- Roast cauliflower until fork-tender and specks of golden brown appear, 20 to 30 minutes depending on size of florets.
- While cauliflower is roasting, make the brown buttered almonds. In a small skillet, brown butter over medium heat. Take off heat when butter is foamy and smells nutty, about 10 to 12 minutes. Slowly add the lemon juice to butter, and stir in parsley and almonds.
- Pour brown buttered almonds over the roasted cauliflower in serving dish, and garnish with basil.
