Ingredients
- 4 tablespoons unsalted butter
- 1 small head cauliflower, cut into florets
- ½ teaspoon kosher salt, plus more to taste
- ½ cup thinly sliced red onion
- ¼ cup finely grated Pecorino Romano cheese
- 10 leaves fresh mint, cut into thin strips
- 1 tablespoon lemon juice
What Makes This Dish So Tasty
This dish combines the fresh brightness of mint with the sharp, salty flavor of pecorino cheese, creating a unique and delicious twist on roasted cauliflower. It’s easy to prepare and makes a flavorful side that pairs well with many meals.
Tips To Improve This Recipe
- Roast the cauliflower until it’s golden and slightly crispy for the best texture.
- Toss the cauliflower in olive oil evenly to ensure it roasts well without drying out.
- Add the pecorino cheese just after roasting to keep it from melting too much and losing its texture.
- Toss the cauliflower in olive oil evenly to ensure it roasts well without drying out.
- Add the pecorino cheese just after roasting to keep it from melting too much and losing its texture.
Step 1
Heat your oven to 500°F (260°C). In a skillet over medium heat, melt the butter, stirring constantly so it doesn’t burn. Keep cooking it until it turns a light brown color and smells nutty, then take it off the heat.
Step 2
Toss the cauliflower florets with the browned butter and a good pinch of salt until everything is nicely coated. Spread the cauliflower out on a baking sheet and pop it in the oven. Roast for about 15 minutes, or until the cauliflower is just tender.
Step 3
Once it’s out of the oven, mix in the thinly sliced red onion, Pecorino Romano cheese, and fresh mint. Finish by drizzling some lemon juice over the top and add a little more salt if needed. Serve warm and enjoy!
How To Present This Dish
Serve warm as a side dish alongside grilled meats or roasted chicken. It also works well as a vegetarian main when paired with grains like quinoa or couscous. A fresh green salad can complement the flavors perfectly.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the cauliflower crispy. Avoid microwaving to prevent sogginess.
