Usually when I roast cauliflower I cut the florets into small pieces, so that everything gets crispy and brown. Sometimes, however, it’s nice to leave them thick and steak-y. The outside gets caramelized and the inside stays tender and juicy. They can take the center of attention on your plate, like a real steak, but they’re equally comfortable sitting off to the side as well. I drizzled them with brown butter, which I’d mixed with fresh rosemary and chopped caraway seeds. Fast and delicious!

Here’s Mr Brown, by Bob Marley, one of my favorite songs ever!

Make your brown butter…in a small saucepan melt 4 T of butter. Cook it over low heat until it starts to get foamy. (Skim this off) Keep cooking until the solids separate. (If you poured the melted part off now, you’d have clarified butter) Keep cooking until the solids become brown, and the butter smells toasty. Now pour the melted part off – you’re supposed to use cheesecloth, but you can use a paper coffee filter. I usually use a strong paper towel!.

Mix 1/2 t. caraway seeds, crushed, and 1 t. rosemary (Chopped) in with the brown butter.

Cut all of the leaves from the bottom of the cauliflower, and the stem as well. Now cut the cauliflower in half. Put the flat side down, and cut each half into 4 or 5 inch-wide pieces. Place these on a cooking tray. Drizzle with a few tablespoons of olive oil and the brown butter. Turn the pieces to coat them well.

Cook at 375 for about 30 or 40 minutes, till they’re browned and caramelized. Turn them over every 15 minutes or so. Don’t worry if they fall apart a bit – the little pieces get nice and crispy.