Gourmet Brown Butter Burrata Cauliflower with Crispy Sage
If you think cauliflower is boring, get ready to have your mind changed forever. This recipe elevates the humble cruciferous vegetable into a luxurious, restaurant-quality masterpiece that fits perfectly within your keto macros. By roasting the cauliflower until it's golden and caramelized, we bring out its natural sweetness. But the real magic happens with the brown butter—nutty, aromatic, and rich—infused with fresh sage and garlic. When you tear open that fresh ball of burrata cheese over the warm cauliflower and drizzle the hot brown butter on top, the cheese melts into a creamy, dreamy sauce. This dish is high in healthy fats, moderate in protein, and undeniably low in carbs, making it the ultimate keto comfort food. It’s rich in calcium and vitamin C, proving that eating for ketosis doesn't mean sacrificing flavor or elegance.
The Masterplan
Preheat your oven to 425°F (220°C).
Toss the cauliflower florets with olive oil, 1/2 teaspoon of salt, and pepper. Spread them in a single layer on a baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and edges are deep golden brown.
While the cauliflower roasts, prepare the brown butter. In a light-colored saucepan over medium heat, melt the butter.
Continue cooking the butter, swirling the pan occasionally. It will foam up, then subside. Watch closely for brown specks to form at the bottom and a nutty aroma to release (about 3-5 minutes).
Immediately remove from heat. Stir in the sliced garlic and sage leaves. The residual heat will crisp the sage and cook the garlic without burning them.
Transfer the hot roasted cauliflower to a serving platter.
Tear the burrata ball open and place it centrally over the hot cauliflower, allowing the cream to spill out.
Pour the hot brown butter, crispy sage, and garlic mixture all over the cheese and cauliflower.
Garnish with lemon zest, the remaining salt, and optional toasted nuts. Serve immediately while warm.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Preheat your oven to 425°F (220°C).
Toss the cauliflower florets with olive oil, 1/2 teaspoon of salt, and pepper. Spread them in a single layer on a baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and edges are deep golden brown.
While the cauliflower roasts, prepare the brown butter. In a light-colored saucepan over medium heat, melt the butter.
Continue cooking the butter, swirling the pan occasionally. It will foam up, then subside. Watch closely for brown specks to form at the bottom and a nutty aroma to release (about 3-5 minutes).
Immediately remove from heat. Stir in the sliced garlic and sage leaves. The residual heat will crisp the sage and cook the garlic without burning them.
Transfer the hot roasted cauliflower to a serving platter.
Tear the burrata ball open and place it centrally over the hot cauliflower, allowing the cream to spill out.
Pour the hot brown butter, crispy sage, and garlic mixture all over the cheese and cauliflower.
Garnish with lemon zest, the remaining salt, and optional toasted nuts. Serve immediately while warm.