I know, I know it's been a while, and not like a month it's been a while... like it's really been a while! But things got a little busy, the blog got put on the back burner and all of a sudden it's a year later. But here I am bringing you a delicious cauliflower! I know, I know I come back after a long hiatus with cauliflower, not a juicy steak or a fat free, guilt free, sugar free, chocolate cake. (When you find one of those cakes let me know!) But it's good, I promise and the good thing about this side dish is, it goes with everything! And that to me is one of the key factors in a good side. You roast the head whole, so it does take some time, but it's super simple and completely rewarding.

What ya need:

Cauliflower, olive oil, butter, salt, pepper, garlic, and shallots.

Step One: First you'll need to take off all the leaves. The easiest way to do this is if you flip the cauliflower upside down, and make four cuts around the base in a box. Be sure to only cut through the leaves only and they will fall/peel off easily. Then cut the core up to where the florets begin.

Step two: Brown your butter. Put a small sauce pan over medium-low heat, add two tablespoons of butter, then just let it simmer, turning down if necessary, stirring it here and there. You'll see the color go from pale yellow to the color of black coffee. That's when it is finished. (You'll be able to smell a nuttiness to the butter as it browns.)

Step three: In the bottom of a large baking casserole dish, pour 1 tablespoon of olive oil on the bottom. Then add the cauliflower in the center, and drizzle another tablespoon over the top. Next pour your browned butter over the top and around the sides. Put the lid or tin foil on and put it into a 350 degree oven for 20 minutes.

Step four: While the cauliflower begins to cook, cut up the shallot and garlic cloves into thin slices. After 20 minutes, take the cauliflower out of the oven, put the shallots and onions around the cauliflower into the olive oil/butter mixture. Put back into the oven for about 15 minutes, or until you can easily pierce it with a knife.

Step five: After a total of about 45 minutes, take it out of the oven and cut into 4 (or more or less) servings and serve alongside anything you want! Steaks, chicken, turkey, it really goes with everything or just eat the whole cauliflower by yourself for dinner! Enjoy!

The Recipe:

1 medium whole head cauliflower

2 tbs olive oil

2 tbs grass-fed butter

4 cloves garlic

1 shallot

salt and pepper

The extras:

-You don't need to use grass-fed butter, I like the quality of grass-fed and the purity of it. But you can use whatever you have.

- If you are doing a large head of cauliflower it will probably need about 10 more minutes.

-This recipe serves 4-6 people. But makes great leftovers!

-Try it alongside this pork tenderloin for a great dinner idea.