Servings: 6 to 8 as a side dish
With its tangy mustard and thyme glaze, this roasted cauliflower looks so dramatic that you may want to take it to the table whole and “carve” it there. It’s delicious with roast chicken, salmon, or pork.
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I rarely write recipe reviews, but I think this is one recipe cauliflower lovers should try. The glaze on the roasted cauliflower head makes the vegetable even more flavorable and the presentation is very attractive. I found it easy to prepare and my audience loved it.
This is amazing and a recipe I crave regularly. I substitute pine nuts for the hazelnuts but otherwise follow the recipe exactly. I love cauliflower and this is by far my favorite way to make it now. It's very important to get the browned butter just that - brown... Not over or underdone, but perfect nutty sweetness.
Blech,I made this for Thanksgiving, and followed the recipe exactly. We're all big vegetable eaters but no one liked it.
I'm always for looking for new twists on old favorites. I tested this to see if this was good enough for Thanksgiving this year. My husband and I finished it ourselves. It's incredible. I used slivered almonds instead of hazelnuts. Next time, I don't think it needs as much butter. The capers and lemon with the crunch of the nuts make the dish. It definitely made the cut. I am making 2 for Thanksgiving, one for each side of the table!
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