I polled my readers a few weeks ago to figure out what people were looking for in their Thanksgiving menu research and overwhelmingly there was a call for fresh takes on vegetable dishes. I think that people were generally looking for healthy vegetables but on a day like Thanksgiving I find it quite hard not to make even the poster-child of healthy veggies — cauliflower — a bit indulgent. Cauliflower is such a great ingredient because it can take on so many different flavors depending on how it’s prepared (see my garlic and herb cauliflower mash for another good example). This version starts with roasting the cauliflower for a nutty, caramelized flavor and then gets topped off with a quick sauce made of brown butter, a splash of bourbon and sweet maple syrup. Then it’s all tossed together with chopped walnuts and fresh parsley — it’s simple but so flavorful! Get the full recipe below, and check out all of my Thanksgiving recipes here!

Bourbon Brown Butter Roasted Cauliflower.
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the bourbon, maple syrup, and chopped walnut to the pan, stir together and cook for about 3 minutes until the mixture slightly reduces.
  5. Transfer the roasted cauliflower to a serving bowl and toss with the brown butter sauce; garnish with fresh minced parsley before serving.