Sage and brown butter-basted cauliflower recipe

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Satisfy the whole family with this beautiful, basted cauliflower side dish See method

Ingredients

of the reference intake
Carbohydrate 5.5g Protein 3.1g Fibre 2.2g

Preheat the oven to gas 5, 190°C, fan 170°C. Remove any thick-stemmed or damaged leaves from the cauliflower. Trim the base, then halve the cauliflower through the stem. Cut each half into 3-4 wedges. Rub with the oil, season and place on a baking tray. Cover with foil and cook for 40-50 mins until the stalks are tender.
Meanwhile, heat the butter in a small frying pan until melted and foaming. Swirl the pan until the butter turns a little darker and smells nutty. Remove the heat, stir in the safe and season.
Remove the foil and spoon the safe butter over the florets to baste. Cook for 10-15 mins until the edges start to darken and caramelise, and the stalk is very tender. Transfer to a serving platter and pour over the butter from the tray.

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