I’m here in support of cauliflower everywhere!
Honestly, I haven’t eaten as much cauliflower as I have this past year because I am on a personal quest to make it more interesting! You get tired of that old saying ‘you eat with your eyes first’, but it’s true! And finding the orange and purple colored cauliflower in the markets now, certainly helps to make it more appealing.
I think you’ll like this easy cauliflower recipe. I used orange cauliflower and roasted it with oranges, olive oil and freshly squeezed orange juice. When it’s soft and golden, I tossed it with some dried cranberries and pumpkin seeds swimming in a spicy sweet orange brown butter. Rich, sweet, tart and tangy; all the flavors are perfect together and perfect for the season.
I’m okay with steamed, white cauliflower. But this is just prettier and so much more flavorful!
I used mainly orange colored cauliflower (though I think I added a few white leftovers in here, too). Nestle some orange slices in between the cauliflower. And get that beautiful brown butter ready to go!
This is a lovely side dish to serve for the holidays!
Serve this as a side dish. Toss it with some greens and protein if you’d like. And I’m not a vegetarian, but I’m happy to eat a big bowl of this as a perfect meatless meal!
So are you ready to give cauliflower a chance again???
- 1 large head of cauliflower (I used an orange cauliflower, but white or purple would be fine)
- 2 oranges, 1 sliced in wedges and the other cut in half
- 2 Tablespoons of olive oil
- 4 Tablespoons of unsalted butter
- ¼ cup of dried cranberries
- ¼ cup of raw pumpkin seeds
- ¼ teaspoon of red pepper flakes
- ¼ cup of chopped, fresh cilantro
- salt & pepper
- Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper.
- Trim the cauliflower and slice it lengthwise into ½ inch slices.
- You will have some "steaks" and some smaller pieces.
- Drizzle 1 Tablespoon of oil onto the baking sheet and spread it to cover most of the sheet.
- Arrange the cauliflower "steaks" and smaller pieces in a single layer onto the baking sheet.
- Tuck the orange slices randomly in between the cauliflower.
- Drizzle with the remaining 1 Tablespoon of olive oil and the juice of ½ of the orange..
- Season with salt and pepper.
- Roast for about 20-25 minutes until the bottom is browned.
- Carefully turn the cauliflower and orange slices over, season with salt & pepper and continue to roast until the cauliflower is brown and crisp, about another 20 minutes.
- Meanwhile, place the cranberries and pumpkin seeds in a bowl.
- Heat the butter in a small skillet over medium heat.
- Continue to simmer while swirling the pan, until the butter is golden and smells nutty.
- Immediately take the pan off the heat and pour the butter into the bowl with the cranberries and pumpkin seeds.
- Add the juice of the other ½ of the orange and the ¼ teaspoon of red pepper flakes.
- When the cauliflower is ready, arrange it on a serving platter, drizzle with the brown butter dressing and sprinkle with cilantro.