Parmesan-Baked Cauliflower, Roasted Potatoes, Brown Butter Sauce, Chimichurri, and Hazelnuts

This is a very tasty vegetarian main course that feels a bit festive. You can easily swap the cauliflower for something like fish if you prefer. The brown butter sauce together with the tangy, herby chimichurri is excellent here. The recipe is intended as a main dish for 4 people.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the chimichurri. Finely chop the parsley, cilantro, chili, and garlic. Place in a bowl. Drizzle in olive oil, lemon juice, and zest. Mix and season with salt.

Step 2

Preheat the oven to 225°C (437°F).

Step 3

Cut the potatoes into pieces (if large). Boil in salted water for about 10–15 minutes until they just start to soften. Drain.

Step 4

Place on a baking sheet and drizzle with olive oil.

Step 5

Roast for 40–50 minutes until golden and crispy. Season with more salt if needed.

Step 6

Heat the butter in a saucepan until it turns golden brown and smells nutty. Set aside.

Step 7

In another pot, boil the cream until about ¼ remains.

Step 8

Whisk in the crème fraîche and browned butter, a little at a time. Season with salt and a bit of lemon juice to taste.

Step 9

Let cool slightly before finishing with more lemon juice if needed.

Step 10

Slice the cauliflower into slabs. Heat a frying pan with a splash of rapeseed oil and fry the cauliflower over high heat until it gets a golden crust.

Step 11

Sprinkle Parmesan over and let it melt and fry a bit. Season with salt and pepper.

Step 12

Assemble the dish:

Step 13

Pour the sauce onto a large serving platter.

Step 14

Place the roasted potatoes and cauliflower on top.

Step 15

Top with roasted hazelnuts, spoon over chimichurri, and grate more Parmesan on top.

Step 16

Serve immediately.

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