Roasted Cauliflower with French Butter

STEP 1: prep the cauliflower

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.

STEP 2: roast the cauliflower

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.

STEP 3: serve

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.