Photo Jul 05, 7 49 33 PM.jpg

Roasted Cauliflower with Basil Mint Butter

A summer side favorite! I’ve been making this one for years, and finally decided it was time to take photos and share this simple recipe. Roasted cauliflower is tasty, but what about roasted cauliflower topped with a summery herbed butter with parmesan cheese?! While the florets roast, you make your own tasty butter with fresh mint, basil, garlic, and parmesan, and it melts right into the crevices of the cauliflower when it comes out of the oven. Hungry yet? This recipe is easy and pairs nicely with so many other summer favorites and anything you plan to grill. Enjoy!

Prep Time: 10 minutes

Cook Time: 35 minutes

Level: Easy

Ingredients - serves 4-6

  • One large head of cauliflower

  • 2 tbsp. olive oil

  • 1 tsp. of Kosher salt, divided

  • 1 tbsp. butter

  • 1 heaping tbsp. chopped fresh basil

  • 1 heaping tbsp. chopped fresh mint

  • 3 tbsp. grated parmesan cheese

  • 3 cloves of garlic, minced very fine

  • Black pepper

 

  1. Pre-heat the oven to 450.

  2. Cut a large head of cauliflower into florets that are bite size or just a tad bigger. Add to a baking sheet.

  3. Drizzle the 2 tbsp. of olive oil, 1/2 tsp of the salt and some freshly ground black pepper onto the florets, mix with your hands to combine evenly, and spread into a single layer (or close to it) on a baking sheet.

  4. Bake for 35 minutes, taking out sometime around halfway to turn and mix up the florets. Be sure to spread them back nice and flat.

  5. While they roast, make the basil and mint butter: use room temperature butter (about 1 tbsp.) and combine the finely chopped fresh herbs with the butter in a small bowl. Add the minced garlic, the grated parmesan, the remaining 1/2 tsp. of salt, and smush it all together until a butter mixture forms.

  6. When the cauliflower is done roasting, take it out, and immediately add it to a large serving bowl, top with the butter, and stir until the butter melts and adheres to the florets. Serve and enjoy!