Recently I just learned that Minerva Dairy is the 5th and 6th generation America’s oldest family-owned butter dairy, founded in 1894. Wow!
Butter is such an important ingredient in my cooking I’m glad I finally got their Amish roll butter in my kitchen! I decided to try it with this roasted spiced cauliflower, which is one of my family favorited.
I used to roast this spiced cauliflower with olive oil but this time I’m using a good amount of this garlic herb Amish roll butter. I’m pretty sure it’s going to give this dish a better flavor, texture and color.
First, cut the medium head cauliflower into small florets and lay them on a baking sheet.
Sprinkle generously with coriander, cumin, turmeric, salt and pepper. Drizzle 2 tablespoons of olive oil and toss them together to coat well.
Always get to know your ingredients first. I took a taste before adding to the florets. It was creamy buttery, infused with a gentle flavor of garlic and herb, and not too salty. This is so tasty I could eat it as a snack. 🙂
I am certain it will be delicious to top it on any grilled meat or fish to add more good fat to the meal!
Add the slices of butter on top of the tossed cauliflower. I used a third of that packet of butter! Now you know how fast I use butter in my cooking? 😀
Place the tray of cauliflower on the middle rack in the oven, roast it using the broiler setting of 500F (260C) until is golden brown. You may pre-heat the oven to 450F (200C) if you do not have a broiler setting.
After 20 minutes under the broiler, I checked the texture and look at this crips golden brown color!
I like the cauliflower to be al-dente (soft but a little crunchy), so 20 minutes of roasting time was just perfect from my oven. Depending on your oven, do check at around 20 minutes and if you like it softer return the tray into the oven for another 5 minutes.
Beautiful golden brown roasted spiced cauliflower with Minerva Dairy garlic herb Amish roll butter. While the cauliflower is hot from the oven, I place a slice of butter on top and let it slowly melt into the florets. And garnish with garden chives to finished. This spiced roasted cauliflower tasted so much better with this butter!
- 1 medium head cauliflower
- 2 tablespoons coriander powder, or more
- 1 tablespoon turmeric powder
- 1 tablespoon cumin powder
- 1 tablespoon pink salt
- ½ tablespoon ground black pepper
- 2 tablespoons olive oil
- 2½ oz (75g) garlic herb Amish roll butter, cut into slices
- First, cut the medium head cauliflower into small florets and lay them on a baking sheet.
- Sprinkle generously with coriander, cumin, turmeric, salt and pepper. Drizzle 2 tablespoons of olive oil and toss them together to coat well.
- Add the slices of butter on top of the tossed cauliflower. Place the tray of cauliflower on the middle rack in the oven, roast it using the broiler setting of 500F (260C) until is golden brown. You may pre-heat the oven to 450F (200C) if you do not have a broiler setting.
- Check the florets texture after 20 minutes. Depending on your oven, if you like it softer return the tray into the oven for another 5-10 minutes.
Each serving contains 5 g total carbs, 3 g of net carbs, 2 g of protein and 15 g of fat.
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