Roasted Cauliflower with Brown Butter, Hazelnuts & Lemon Emulsion

By Laura

An elegant vegetarian dish where roasted cauliflower takes center stage, enhanced by nutty brown butter, crunchy hazelnuts, and a bright lemon emulsion. Perfect as a refined starter or a light main course.

• Servings: 4
• Prep time: 20 min
• Cook time: 35 min
• Total time: 55 min

Ingredients

• 1 large cauliflower
• 2 tbsp olive oil
• Salt & freshly ground black pepper, to taste
• 100 g butter
• 1 sprig fresh thyme
• 1 egg yolk
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 100 ml neutral oil
• Salt to taste
• 50 g roasted hazelnuts (roughly chopped)
• 30 g aged hard cheese (e.g. Parmesan or vegetarian alternative)
• Fresh thyme or parsley, for garnish
• Finely grated lemon zest, for garnish

Instructions

1. Roast the Cauliflower:
2. Preheat the oven to 220°C (425°F).
3. Cut the cauliflower into large florets (or roast whole for a more dramatic presentation).
4. Drizzle with olive oil, season with salt and pepper, and roast for 25–35 minutes until golden brown with crispy edges and tender inside.
5. Make the Brown Butter:
6. Melt the butter over medium heat.
7. Let it cook until it turns golden brown and develops a nutty aroma.
8. Add the thyme at the end, then remove from heat. Strain if you prefer a clear finish.
9. Prepare the Lemon Emulsion:
10. Whisk together the egg yolk, Dijon mustard, and lemon juice.
11. Slowly add the neutral oil drop by drop while whisking continuously until smooth and creamy.
12. Season with salt to taste.
13. Plate Like a Chef:
14. Arrange the roasted cauliflower on a plate.
15. Drizzle with the brown butter.
16. Add elegant spoonfuls or swirls of the lemon emulsion.
17. Sprinkle over the chopped hazelnuts and shaved cheese.
18. Finish with fresh herbs and a touch of lemon zest.