Roasted Cauliflower with Lemon Brown Butter and Sage Salt

This recipe from the New York Times introduced us to Sage Salt, now a staple in our kitchen.  Here it is used to season roasted cauliflower for a rich and filling vegetable dish.

Roasted Cauliflower with Lemon Brown Butter and Sage Salt
adapted from New York Times

Ingredients
                Sage Salt
1/4  cup   olive oil
1     tsp     sea salt
2               small heads or 1 large head cauliflower
6     Tbs    unsalted butter
1               lemon, juice and zested

Procedure

1. Break cauliflower into florets, toss with olive oil and sea salt.  Spread onto sheet pans.
2. Heat oven to 375, put a roasting pan with 1" of water in the bottom of oven.  This water slows the cooking, but the moisture will keep the cauliflower moist.
3. Bake until brown, about 30 minutes.
4. Melt butter in small pan over medium heat.  When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.
5. Toss cauliflower with lemon butter, lemon zest, and sprinkle with sage salt.  Add more to taste.

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