In the quest to assemble an archive of simple sides that are as tantalizing to the eye as they are to the tastebuds, we turn yet again to Gabrielle Hamilton’s Prune. This user-friendly collection also inspired last summer’s Fourth of July tricolored Milk Bar, and this recipe has been next in line on the “to cook” list for quite a while. The ease of preparation and impressive presentation make this the perfect accompaniment to any week night supper or full on Sunday dinner. The original recipe for Whole Roasted Cauliflower with Fried Capers and Brown Butter Breadcrumbs is a delightful mouthful in more ways than one. If you’ve followed this blog for any length of time, you already know that the mere mention of brown butter has us panting and drooling, no arm twisting necessary.
The thought of roasting a head of cauliflower whole is not a new concept, but reading Hamilton’s recipe reignited for us the appeal of minimal prep with maximum results. No chopping, separating or fussy marinating are necessary here. A simple coring of the cauliflower is all of the “prep” this calls for. Pop it in a pan, drizzle it with half of the olive oil called for, roast it for 25 minutes, flip it over, pour on the rest of the oil and finish it for another 25 minutes.
The brown butter crumb topping gives ample opportunity for adaptation, and provided another chance to use crumbled potato chips as the now preferred gluten free substitute for breadcrumbs when any recipe calls for a crunchy topper.
We also realize that capers—fried or otherwise—can be a bit of an acquired taste, especially for the “prissier” palates out there. The simple solution to that was to substitute garlic and crushed red pepper flakes, giving the flavor profile of the crumbs a more accessible, broader appeal. The red pepper flakes also add a wonderful touch of heat to complement the nuttiness of the roasted cauliflower and brown butter. The finished dish is easy to serve and is interesting and unconventional enough that it might even get the dinner conversation rolling.
Not only is this an attention-grabbing vegetarian side, if you cut it (carefully) into 1-inch planks or “steaks,” it will serve equally well as a simple vegetarian entrée option. Plate it and top it with the brown butter crumbs, and violá, Meatless Monday is conquered. You could even drizzle it with a little balsamic glaze or Pickapeppa sauce.
If you wanted to get really fancy, you could even go so far as to whip up some of our Mushroom Fricassee on the stovetop while the cauliflower roasts in the oven. We’re sure that once you taste this cauliflower, you’ll want to make it time after time, so you’ll have more that enough opportunities to taste test all of these wonderful options. Enjoy!
Adapted from Prune.
- 1 medium cauliflower, whole but cored
- ½ cup olive oil
- Kosher salt
- 3 tablespoons unsalted butter
- 4 cloves of garlic, minced
- Dash red pepper flakes
- 1 cup potato chips, crumbled to about ⅓ cup crumbs
- 1 tablespoon fresh parsley, coarsely chopped
- Preheat oven to 375 degrees F. Put whole head of cauliflower in in a pan just big enough to hold it. Drizzle with ¼ cup olive oil. Season generously with kosher salt.
- Roast in oven for 25 minutes, flip upside down, then drizzle underside with remaining olive oil. Return to oven for another 25 minutes.
- While cauliflower roasts, melt the butter in a small saucepan oven medium heat. Cook butter until it foams and begins to brown, about 5 minutes. Add garlic, red pepper flakes and potato chip crumbs and cook until crumbs turn golden brown, about 3 minutes.
- Place cauliflower in a large bowl or on a large serving platter. Spoon buttered crumbs all over then sprinkle with chopped parsley.
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