Brown Butter Cauliflower

Scott Romano

Dry Creek Kitchen, Healdsburg, CA

You can’t go wrong when pairing cauliflower with brown butter’s nutty richness. Chef Scott Romano uses a mixture of green, yellow, and purple cauliflower for a colorful presentation. 


  • 3 cups cauliflower, cut into pea-sized florets (from about 1 head)
  • 1 cup (2 sticks) butter
  • 1/2 cup minced shallots
  • 1/4 cup minced garlic
  • 1/4 cup minced chives
  • Kosher salt and freshly ground white pepper to taste


In a medium sauté pan, melt the butter over medium heat. Continue to cook the butter until the milk solids caramelize and the butter smells nutty, about 1 minute.

Add the cauliflower and sauté until al dente, about 5 minutes. Add the shallots and garlic; sauté for another minute. Mix in the chives and season with salt and pepper. Serve warm.


4 servings