Although turkey gets a lot of attention on Thanksgiving—it is nicknamed “Turkey Day” after all—we have come to realize it’s all about the sides. From brown sugar-laced sweet potatoes to green beans topped with fried onions, the comfort food dishes surrounding the turkey are the real stars. This year, we’re adding a few new, veggie-rich dishes to our menu, like this roasted cauliflower dish from The Local Moms Network contributor Kate Bowler of Domestikated Life. Infused with bourbon and maple syrup, it has all the flavors of the season, with less carbs than mashed potatoes or stuffing, making it a perfect side to serve all fall and winter long.
- 2 Large Heads Of Cauliflower
- Olive Oil
- Salt And Pepper
- 4 Tbsp. Of Butter
- 2 Tsp. Of Bourbon
- 1 Tbsp. Of Maple Syrup
- ½ Cup Of Walnuts, Chopped
- Fresh Parsley, Minced For Garish
- Preheat Oven To 425 Degrees. Remove Stems And Greens From Cauliflower Heads And Chop Into Bite-Sized Florets And Arrange On A Rimmed Baking Sheet.
- Drizzle The Cauliflower With Olive Oil And Season With Salt And Pepper, And Roast For 45 Minutes – Tossing The Pieces For Even Cooking Halfway Through.
- When The Cauliflower Is Almost Done Cooking Begin The Sauce: In A Small Saucepan Medium-Low Heat, Melt The Butter. Cook Until You Start To See The Butter Turn To A Light Nutty Brown Color And Begin To Foam.
- Add The Bourbon, Maple Syrup, And Chopped Walnut To The Pan, Stir Together And Cook For About 3 Minutes Until The Mixture Slightly Reduces.
- Transfer The Roasted Cauliflower To A Serving Bowl And Toss With The Brown Butter Sauce; Garnish With Fresh Minced Parsley Before Serving.