The simplicity of roasted vegetables, brown butter, and sage just works. If cauliflower isn’t your thing, you could easily swap in Brussels sprouts, turnips, carrots, or kabocha squash for similarly delicious results (you just might need to adjust your cook time).
1. Preheat the oven to 425°F. In a large mixing bowl, toss the cauliflower wedges with just enough olive oil to coat and a generous pinch of kosher salt.
2. Place them on a sheet tray and bake for about 30 minutes, occasionally turning them throughout cooking to ensure they get color on all sides.
3. While the cauliflower roasts, brown the butter. Warm the butter in a small saucepan over low heat until just browned but not burned. Add the sage leaves to the butter for the last 2 minutes or so of cooking.
4. To plate, place the roasted cauliflower wedge on a platter, drizzle with the brown butter, and scatter the sage leaves over the top. Finish with a sprinkle of salt and a generous amount of freshly cracked black pepper.
Originally featured in A Streamlined Thanksgiving Menu