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Everything is better with golden butter. And Parmesan.
Golden butter can make the humble cauliflower and average noodles taste like a million bucks.
If you've never browned butter, it's the best five minutes you'll spend this month. The nutty, aromatic and rich flavor that butter acquires after it has browned is magical. I explained exactly what to do in step four of the recipes section if you're a novice.
The dish is easy, ready in less than 30 minutes, and is a perfect comfort food meal.
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While the cauliflower is roasting to highlight its natural flavors, the fettucine boils and the butter is browned. You really don't have to "do a lot" except keep an eye on things to make sure nothing is burning, bubbling, or burning.
After the cauliflower is out of the oven, the pasta has cooked and the butter has browned, mix everything, shave the Parmesan cheese on top, garnish with parsley and dig.
My family said this was the best pasta dish I have ever made. Ironically, there is no meat and they don't like cauliflower.
Proving that even people who think they don't like cauliflower will love it that way.
Cauliflower with golden butter and fettuccine with parmesan cheese
Everything is better with golden butter and can make the humble cauliflower and average noodles taste like a million bucks. The nutty, aromatic and rich flavor that butter takes on after it has browned is magical, see step 4 below. The dish is easy, ready in less than 30 minutes, and is a perfect home-cooked meal. While the cauliflower is roasting, the fettuccine is boiling, and the butter is browning. You really don't have to "do a lot" except keep an eye on things to make sure nothing is burning, bubbling, or burning. Mix everything, shave the Parmesan cheese on top, garnish with parsley and dig.
- 1 pound (16 oz) fettuccine, cooked according to package directions
- 1 small / medium head cauliflower, cut into small flowers (about 2 to 3 cups, enough to fill a baking sheet)
- 2 tablespoons of olive oil
- salt and pepper to taste
- 1/2 cup unsalted butter (1 stick)
- 2 tablespoons of dijon mustard
- 1 teaspoonful of garlic powder, or to taste
- 1/2 teaspoon salt
- 1/2 teaspoon of pepper
- pinch of cayenne pepper, optional and to taste
- about 1 ounce Parmesan cheese, shaved
- 2 to 3 tablespoons fresh flat-leaf Italian parsley leaves, minced for garnish
- Cook fettuccine according to package directions, drain and set aside. While fettucine is cooking, turn on the cauliflower.
- Preheat oven to grill temperature and line baking sheet with foil for easy cleaning.
- To the baking sheet, add the cauliflower, drizzle evenly with olive oil, season evenly with salt and pepper to taste, and mix to coat evenly. Grill for about 8 to 15 minutes, or until cauliflower is slightly charred and tender and crisp. Roast in the second to the upper oven rack because in the oven rack the food tends to simply char; therefore, it takes approximately 15 minutes on the second rack, but broiling time will vary greatly depending on the strength of your broiler, the rack you are using, and your preference for cooking. Keep an eye on it and roast for as long as you like. While the cauliflower is roasting, begin to brown the butter.
- In a large skillet, add the butter and heat over medium-high heat to melt. After the butter has melted, it will start to sizzle (this is the release of water), and in about 3 to 5 minutes, you will start to see small brown spots at the bottom of the pan. At this point, take a close look at the butter because it can go from dark gold with some brown spots to everything looking very brown and dark, or burnt. I push the envelope before I take the pan off the heat and let the butter get as dark as possible before it burns so I can get as much nutty, aroma and flavor as possible. It is only in the last 30 to 60 seconds that I turn the pan gently and for the rest of the time I leave it alone and just watch.
- After the butter is golden brown, remove the pan from the heat and carefully add the dijon mustard, garlic powder, salt, pepper, optional cayenne and mix to mix. Keep in mind that the butter will bubble, foamy, and the mustard will appear to separate almost for a moment. Keep beating until everything softens; set aside.
- In a large bowl, add pasta, cauliflower, pour golden butter mixture over top and stir gently to combine. Test and make desired adjustments (add more salt, pepper, garlic, cayenne pepper to heat, etc.)
- Evenly shave the Parmesan on top.
- Garnish evenly with parsley and serve immediately. The dish is best hot and fresh, but will keep in the refrigerator for up to 4 days. Gently reheat before serving.
Averie Cooks recipe. All images and content are protected by copyright. Please do not use my images without prior permission. If you want to republish this recipe, retype the recipe in your own words, or simply link back to this post to see the recipe. Thank you.
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