I think it's a shame that side dishes are so often overlooked at the holiday table. We spend all of our time obsessing over perfecting our roasted turkey, getting the perfect crust on our rib roast or stunning our guests with the most tender and flavorful ham. Meanwhile, we settle for the same old sides – mashed potatoes, steamed vegetables and blah heat-and-serve dinner rolls.
The perception is that truly great side dishes take a wealth of time. But, the fact of the matter is, many of the most delicious dishes require only a few high-quality ingredients and just minutes of preparation time. Take, for instance, this stunning roasted cauliflower dish.
Roasting isn't usually the first cooking method you'd think of for cauliflower, but the delicious results make it worth remembering. There is something magical that happens when cauliflower is tossed with oil and roasted in high dry heat. Its sugars caramelize and a deep browning occurs that results in a deliciously nutty flavor.
Paired with the woodsy aroma of fresh rosemary, the nuttiness of browned butter, and the pleasing acidity of fresh lemon juice, this simple side dish will be the star of your Easter table.
Roasted Cauliflower with Rosemary Browned Butter and Lemon
2 medium heads cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
2 tablespoons extra-virgin olive oil
4 tablespoons butter
1 T chopped fresh rosemary
Juice and zest of one lemon
Salt, to taste
Put oven rack in middle position and preheat oven to 450°F.
In a large bowl, toss cauliflower with oil. Spread in one layer in a large shallow baking pan and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.
As the cauliflower finishes roasting, melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When the white milk solids have turned brown and the butter smells toasty, turn off heat, add chopped rosemary, squeeze in the lemon juice and zest, and stir well.
To serve, place roasted cauliflower in a bowl and drizzle with browned butter. Taste for salt, adding as necessary.
This week, March 26-30, OnMilwaukee.com presents five Easter recipes in our Dining section. You'll have the opportunity, via this contest and courtesy of Roundy's, to win the ingredients to create each featured recipe.
No Talkbacks for this article.
Post your comment/review now
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Lori Fredrich
Published Feb. 27, 2015
Beginning next week, there will be a new Walker's Point spot to grab a bite for lunch or a cocktail after work.
Published Feb. 18, 2015
Just moments ago, the James Beard Foundation announced the semifinalists for its 2015 awards. It's a historic year for the James Beard Awards, which celebrate the program's 25th anniversary.
Published Feb. 10, 2015
Today the Milwaukee Brewers announced plans for several new additions to Miller Park, including two new spots to load up on Milwaukee fare.
Published Jan. 26, 2015
There's a dining establishment in Milwaukee at which you probably have never eaten. It has a kitchen which regularly serves breakfast, lunch and dinner. The chef happily accommodates special requests, dietary needs and a variety of budgets. And he and his staff regularly serve fare that wouldn't be out of place in many of the city's best restaurants.
Published Jan. 23, 2015
Amilinda, the restaurant concept which has been operating out of The National Café in Walker's Point, will soon have a home of its own in Downtown Milwaukee.
Published Dec. 19, 2014
Milwaukee's first and only paleo food truck has expanded its offerings for customers who just can't get enough of its deliciously healthy fare.
Published Dec. 16, 2014
Downtown workers are just a little happier now that they have a Holey Moley location right in their neighborhood.
Published Dec. 15, 2014
The anticipated Walker's Point restaurant owned by former Blue Jacket chef Chad Meier will open today.
Published Dec. 12, 2014
The past couple of years have held a lot in the way of adventure for Mitch Ciohon, former chef of Beta by Sabor, including a cross-country trek, a stint in Austin and establishment of a Door County food truck, which is now making stops in Milwaukee.
Published Dec. 10, 2014
A new line of naturally lacto-fermented food products hit the farmers market circuit this summer, and is gradually making its way into grocers and butcher shops around Milwaukee.