RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3522
| View Recipe |
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| Recipe Name: |
Cauliflower with Brown Butter - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.48
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If the cauliflower gets cold, reheat it in a microwave until hot before adding to the browned butter.
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Ingredients:
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Directions:
Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Drain in a colander in the sink.
Meanwhile, heat a large skillet over medium-high heat. Add the butter, and move the pan in a circular motion as it melts. When the butter's foam begins to subside, after a couple minutes, add the breadcrumbs. Continue cooking and swirling the skillet, until the butter begins to brown, about 30 seconds more.
Remove the pan from the heat and stir in the lemon juice to stop the cooking. Add the cauliflower and parsley to the skillet, season with salt and pepper, and toss until evenly coated with the brown butter.
Warm over medium heat if needed. Transfer to a serving platter and serve immediately. |
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| Nutrition per Serving: |
| Calories: |
159 |
Total Carbs: |
10.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
12.6 |
Protein: |
4.18 |
| Fiber: |
4.64 |
Sodium: |
77.09 |
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