- 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
- 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.
- 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.
- 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.
- Add The Bourbon, Maple Syrup, And Chopped Walnut To The Pan, Stir Together And Cook For About 3 Minutes Until The Mixture Slightly Reduces.
- Transfer The Roasted Cauliflower To A Serving Bowl And Toss With The Brown Butter Sauce; Garnish With Fresh Minced Parsley Before Serving.
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