I’m excited to share this roasted cauliflower recipe because the flavor combination won me over the first time I tried it. If you love bold, savory vegetable dishes, this one will quickly become a favorite.
This version was inspired by the famous roasted cauliflower at Girl and the Goat. Thinly sliced cauliflower, bright pickled peppers, fresh herbs, nuts, and a crunchy butter topping come together for a dish that’s surprisingly irresistible.
On a lighter note, I recently found myself envious of my dogs after a vet visit: they were told to eat more because they’re slightly underweight. If only our doctors would say that to us! Still, back to the food—this cauliflower is worth every minute of prep.
I first tried a cauliflower “popcorn” recipe that always gets rave reviews, but after dining at Girl and the Goat I knew I wanted to recreate their thin-sliced preparation with those bursts of flavor—pickled peppers, herbs, and toasted nuts. I substituted basil for mint and almonds for pine nuts, which suits my taste especially well.
One of the keys to this dish is the “crunch butter”: a simple mixture of butter, garlic, parmesan, and panko breadcrumbs. It crisps up and adds a rich, nutty texture to the cauliflower. You may have extra crunch butter—save it and use it to finish other vegetables during the week.
This recipe takes a little longer than the simplest side dishes, but it’s worth the effort. If you enjoy restaurants with bold vegetable preparations, try this at home—the combination of caramelized cauliflower, crunchy butter, tangy peppers, toasted almonds, and fresh basil is fantastic.
CRUNCH BUTTER INGREDIENTS
- 1 stick (8 tablespoons) unsalted butter, softened
- 2–3 garlic cloves, grated
- 1/4 cup fresh parmesan, grated
- 3 tablespoons panko bread crumbs (Japanese-style)
CAULIFLOWER INGREDIENTS
- 4 cups cauliflower, thinly sliced
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water
- 2 tablespoons crunch butter
- 1 tablespoon almonds, finely chopped
- 1/4 cup banana peppers, chopped
- 1/4 cup parmesan cheese, finely grated
- 1 tablespoon fresh basil, chopped
GARNISH INGREDIENTS
- 2 teaspoons almonds, finely chopped
- Sprinkle of parmesan cheese
- 2 teaspoons fresh basil, chopped
DIRECTIONS
- In a medium bowl, combine the crunch butter ingredients with a spatula or hand mixer until well blended. Set aside.
- Heat 2 tablespoons canola oil over medium-high in a large skillet with a tight-fitting lid. When hot, add the cauliflower and allow it to caramelize on one side without stirring. Once browned, stir so the other side can caramelize. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, adjusting to taste.
- Reduce heat to low, add 2 tablespoons water, cover, and cook until the cauliflower is fork-tender.
- Stir in 1 tablespoon finely chopped almonds, 2 tablespoons crunch butter (add more if desired), chopped banana peppers, 1/4 cup finely grated parmesan, and 1 tablespoon chopped basil.
- Transfer to a serving dish and garnish with 2 additional teaspoons chopped almonds, a sprinkle of parmesan, and 2 teaspoons basil. Taste and adjust salt and pepper if needed.
Recipe adapted from Food.com and inspired by Girl and the Goat.