Roasted cauliflower with hazelnut butter & parmesan crumble

Roasted cauliflower with hazelnut butter and parmesan crumble is an aromatic vegetarian main course that impresses with texture, depth and flavor. The cauliflower is baked in the oven until golden brown, while a hazelnut butter adds depth with nutty warmth and subtle sweetness. The parmesan crumble adds crunch and flavor. Together, the result is a dish that is simple, elegant and full of flavor - perfect for autumn and an ideal partner to a fresh Chardonnay from Chablis.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main course, Vegetarian

Cuisine Fall Cuisine, French

Servings Servings

Calories 610 kcal

Cooking utensils

1 Pan
1 Pot
1 Baking tray
1 Baking paper
1 Cutting board & knife

Ingredients

Cauliflower

1 small cauliflower
2 1 tbsp olive oil
Salt & pepper

Hazelnut butter

50 g Butter
2 Tbsp chopped hazelnuts
1 1 tsp lemon juice

Parmesan crumble

30 g Parmesan cheese grated
1 Tbsp breadcrumbs
1 teaspoon butter
Some pepper

Preparation

Roasting cauliflower

Preheat the oven to 200 °C.
Divide the cauliflower into florets, mix with olive oil, salt and pepper.
Spread on a baking tray and roast for 25-30 minutes until golden brown.

Prepare hazelnut butter

Melt the butter in a pan until it smells slightly nutty.
Add the hazelnuts, roast until golden brown, season with lemon juice.

Making crumble

Mix the parmesan, butter and breadcrumbs, toast in a pan until golden brown.

Sideboards

Arrange the cauliflower on plates, drizzle with hazelnut butter and top with the Parmesan crumble.

Recommended sides:

Lamb's lettuce with apple dressing
Potato gratin
Crispy baguette

Nutritional values per portion

Calories: 610kcalCarbohydrates: 22gProtein: 18gFat: 48g

Keyword Autumn dish, Cauliflower, Chardonnay, Hazelnut butter, Parmesan cheese, Wine and food

Have you tried the recipe?Lass uns wissen wie es geschmeckt hat