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Roasted Cauliflower with Browned Butter, Hazelnuts, and Capers

Scott Phillips

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.


  • 1 medium head cauliflower (about 2 lb.)
  • Kosher salt and freshly ground black pepper
  • 1/3 cup mayonnaise
  • 2 tsp. Dijon mustard
  • 1-1/2 tsp. chopped fresh thyme
  • 2 oz. (4 Tbs.) unsalted butter, cut into pieces
  • 1/2 cup hazelnuts, toasted and chopped to the size of capers
  • 2 Tbs. nonpareil capers, drained and rinsed
  • 1 Tbs. fresh lemon juice

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 20
  • Sodium (mg): 300
  • Carbohydrates (g): 6
  • Fiber (g): 3
  • Protein (g): 3


  • Position a rack in the center of the oven and heat the oven to 400°F. Line a large baking sheet with parchment.
  • Trim the stem end of the cauliflower and remove the leaves. With a paring knife, carefully cut out 1-1/2 inches of the core, keeping the head intact. Season the cauliflower generously all over with salt and pepper, transfer to the baking sheet, and cover tightly with aluminum foil. Roast until partially cooked and a small knife inserted in the stem end meets with slight resistance, 30 to 35 minutes. Remove the foil and let the cauliflower cool for 5 minutes.
  • Meanwhile, combine the mayonnaise, mustard, and thyme. Spread the mixture onto the cauliflower, coating it all over. Roast, rotating the pan occasionally, until the cauliflower is evenly browned and tender throughout when pierced with a fork, 20 to 25 minutes more.
  • In an 8-inch skillet, cook the butter over medium-low heat until the milk solids begin to turn golden brown, about 5 minutes. Immediately add the hazelnuts, capers, and lemon juice, and remove from the heat. Cut the cauliflower into pieces and serve with the sauce spooned over it.


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Reviews (10 reviews)

  • patsy55 | 01/19/2021

    This turned out very good. Will be making again.

  • joyfullady | 01/19/2020

    This is just fabulous. Most delicious cauliflower I've ever eaten.

  • Monique1140 | 01/22/2019

    Just made this recipe the other day - delicious, different and full of flavour!

  • harborlou | 02/16/2016

    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.

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