If you’re searching for a simple, elegant way to use versatile cauliflower, then this is the recipe you’ve been looking for.
Since cauliflower is one of the few things I know I can eat without problem, I’ve learned to get quite creative with the different ways I cook it. I mean, a girl can only eat so much cauliflower riced and roasted! (“So much” meaning a lot. Because those two things ARE AMAZING.)
But when I feel like I’ve gotten into a cauli rut, I love to go to this recipe.
This savory, earthy recipe is so simple to make and yet feels both elegant and decadent, even though it’s healthy.
Making it is as easy as boiling cauliflower in salted water, browning some butter in a saucepan with a few chopped herbs, pouring the browned butter on top of the cauliflower, and then topping it all with salty capers and fresh thyme.
You end up with a side dish that has a wonderful variety of textures and flavors. And if you don’t often cook with turmeric or capers, you’ll get to try something new!
- 2 cups cauliflower florets, about 1" in size
- 1/2 cup water
- 1 teaspoon sea salt
- 4 tablespoons butter
- 5-7 stalks of fresh thyme, plus the leaves of more for sprinkling
- 1/2 inch fresh turmeric root, sliced very thinly
- 2 tablespoons capers
- Add the cauliflower, water, and sea salt to a medium saucepan. Over medium heat, bring the cauliflower to a boil, then cover and steam for about 10-12 minutes, or until the cauliflower is fork tender. Drain thoroughly.
- Meanwhile, in a small, shallow pan, melt the butter with the thinly sliced turmeric and stalks of fresh thyme over medium-low heat. Swirl the pan often and do not leave the pan. You'll see the butter melt, foam, turn golden, and then start to turn brown. The moment the butter begins to brown, remove it from heat.
- Spoon the thyme sprigs and turmeric slices out of the browned butter and drizzle the butter over the steamed cauliflower. Sprinkle the capers over top and garnish with fresh thyme leaves.