Preheat the oven to 450°F. Begin by cutting the cauliflower into florets. For the larger pieces, cut into halves so they have one flat surface. Cut 2 ounces of the butter into pats, reserving the remaining 4 ounces.
Melt the 2 ounces of butter and toss it with the cauliflower and a pinch of salt and pepper. Transfer the cauliflower to the sheet pan, cut side down whenever possible. Roast for 25-30 minutes, until the cauliflower is deeply browned.
While the cauliflower is roasting, place a small pan over medium heat and add the remaining butter. Swirl the butter in the pan and allow it to cook until browned, stirring occasionally. Remove from heat and reserve.
In a mixing bowl, combine the vinegar, parsley, capers, and raisins. Slowly whisk in the butter, making sure to incorporate all the browned bits at the bottom of the pan. Toss the cauliflower into the mixture, add a small pinch of salt and pepper if desired, and transfer to a platter.
“Top with the extra parsley, a few capers and raisins, and a sprinkle of chopped hazelnuts if desired. Bon Appetit!”
|Chef Robert Ramsey is a culinary arts and food studies professor who also consults for the food service industry, hosts private cooking classes, and creates digital food media content. Chef Robert honed his craft at restaurants and hotels, including the James Beard Award winning Barn at Blackberry Farm, the Jefferson Hotel, and Brooklyn’s Michelin-recommended Bar Corvo.|
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