Thanksgiving Caramelized Cauliflower with Herb Butter
24 November –
In this special Thanksgiving edition of Around the Table, Shea shares a go-to veggie side dish that’s as beautiful as it is delicious. Sweet, caramelized, and impossibly simple—it’s the kind of crowd-pleaser that just might outshine the turkey.
A beautiful side dish that’s every bit as delicious as it looks. This maple-roasted cauliflower brings the perfect balance of sweet and savory to your Thanksgiving table—and yes, even the kids will go back for seconds. Roasted until golden and topped with a citrus-herb butter, it’s comfort food with a fresh twist. Best of all? It’s easy to prep with just a handful of ingredients and a few simple steps—no fuss, just flavor.
See both the recipe below and watch the full webisode here.
Ingredients
4 ½ pounds cauliflower, about 2 heads
4 tablespoons neutral oil, such as avocado oil, divided
6 tablespoons pure maple syrup, divided
2 ¼ teaspoons kosher salt, divided
¼ cup unsalted butter, softened
½ green onion
2 tablespoons flat-leaf parsley leaves, loosely packed
1 ½ teaspoons whole grain mustard
1 navel orange
Method
01
Preheat the oven to 400 degrees Fahrenheit. Quarter both heads of cauliflower and remove the cores. Thinly slice each quarter of cauliflower into steaks about ½-inch thick.
02
Prepare two 18 x 13-inch sheet pans by adding 2 tablespoons of oil and 2 tablespoons of maple syrup to each. Use a spoon to spread the oil and syrup over the surface of the pans, then divide the cauliflower between the two pans in a single layer. Drizzle with the remaining 2 tablespoons syrup, using about 1 tablespoon per pan. Finally, sprinkle the cauliflower with 1 teaspoon of salt per pan.
03
Transfer to the oven and roast, undisturbed, until the tops of the cauliflower are lightly charred and the undersides are deeply caramelized and golden brown—about 38 to 40 minutes. Use a spatula to remove the cauliflower from the pan and transfer to a platter. Do this right away, as the maple syrup becomes sticky very quickly.
04
While the cauliflower roasts, thinly slice and then roughly chop the green onion (both the greens and whites), and finely chop the parsley. Add the herbs to a medium bowl. Zest about half of the orange to yield ½ teaspoon of orange zest and add it to the butter along with the remaining ¼ teaspoon of salt. Melt the butter and pour it into the bowl, then stir to combine.
05
To serve, spoon the melted butter over the top of the cauliflower.
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