WHOLE ROASTED CAULIFLOWER WITH BROWN BUTTER CRUMBS

My Cellar

Serves 4

1 medium cauliflower, trimmed

¼ cup (60 ml) avocado oil or olive oil, divided

kosher salt and pepper, to taste

3 tbsp (45 ml) unsalted butter

¼ tsp (1 ml) red pepper chili flakes

1 garlic clove, minced

1 tbsp (15 ml) wholegrain mustard

1 cup (250 ml) plain potato chips, crushed

2 tsp (10 ml) flat leaf parsley, chopped, for garnish

1 tsp (5 ml) finely chopped chives, for garnish

Preheat oven to 375 F (190 C).
Cut and discard as much of the tough cauliflower stem as possible while keeping cauliflower whole and in one piece. Place in a cast iron frying pan and drizzle with 2 tbsp (30 ml) oil and season generously with salt and pepper. Roast for 25 minutes. Turn upside down, drizzle with remaining oil, return to oven and roast until a pairing knife easily pierces cauliflower, another 20 to 25 minutes.
While cauliflower roasts, in a small saucepan over medium heat, melt butter. Allow butter to cook, stirring often, until foam subsides and brown particles are visible, about 5 minutes. Immediately stir in red pepper chili flakes, garlic, mustard and potato chip crumbs. Cook, stirring often, until chips turn golden brown, about 3 minutes.
ransfer cauliflower, right side up, onto a serving plate and spoon warm crumb mixture overtop. Sprinkle with parsley and chives and serve while warm.