Puķu kāposti ar brūnu sviestu (Cauliflower with Brown Butter)

Cauliflower is one of my favourite vegetables, so I was naturally attracted to trying this recipe as soon as I can (Recipe #37). The original recipe suggests that it is a hot breakfast dish, however, it may be better suited for meat-free, quick lunch or as a side dish. After reading the recipe, I thought it would not be much different from the cauliflower my usual way – boiled, then fried in butter and breadcrumbs. How wrong was I! Brown butter adds a new level of flavour, more of a nutty and cheesy dimension, while cauliflower is hardly noticeable. Original ingredients and the method works well, but I halved the amount of butter used, otherwise the cauliflower would be floating in it. In case you are after a dish with a strong cauliflower flavour, follow the steps in the recipe, but instead of pouring the butter on the vegetables, add the vegetables to the pan and fry them for 3-4 minutes until they are browned and slightly crispy.