Brown Butter Cauliflower with Dates & Capers

Ingredients

• Kosher salt
  
• 1 head cauliflower, quartered (core still intact, any leaves removed)
  
• 1/4 cup unsalted butter, divided
  
• 6 dried dates, pitted and chopped
  
• 2 1/2 tablespoons capers and their brine
  
• Juice of 1 lemon
  
• 1/2 cup barely chopped flat-leaf parsley
  
• Zest of 1/2 lemon
  
• Crushed red pepper flakes
  
• Flaky salt
  

Directions

1. Bring a large pot of heavily salted water to a boil. Add the cauliflower. Return to a boil—covering the pot expedites this—and cook for about 3 minutes, until the cauliflower is flirting with being tender but not quite there. Transfer to a paper towel–lined plate to drain and dry completely.
2. Add 3 tablespoons butter to a large skillet—so, wide enough that each cauliflower quarter has its own space—and set over medium heat. Let the butter melt, then brown—this should take 2 to 3 minutes. Add the cauliflower quarters, flat sides down. They should sizzle. Sear until deeply browned, 3 to 4 minutes. Flip to the other flat side and brown again for 3 to 4 minutes. Flip again, to the flowery back (this won’t lie as perfectly, but that’s okay!). Add the remaining tablespoon butter to the pan and swirl to distribute. As soon as it’s melted, add the dates and capers. Cook for another few minutes. Add the lemon juice, then garnish with the parsley, lemon zest, red pepper flakes, and flaky salt to taste. Serve immediately.