Sexy Pan-seared Cauliflower with Brown Butter and Truffle Oil

Sexy Pan-seared Cauliflower with Brown Butter and Truffle Oil

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again


  • 1 head white cauliflower
  • 1 head orange cauliflower
  • 3 tablespoons butter (divided)
  • 1/2 teaspoon truffle oil
  • Sea salt, to taste
  • 1/2 cup pine nuts
  • 2 to 3 cloves garlic, minced
  • Juice of 1/2 lemon
  • Freshly ground pepper, to taste
  • Chiffonade basil leaves for garnish
  • Freshly grated Parmigiana, Romano, Manchego or your favorite semi-firm cheese for garnish


Trim the leaves and long stems from the bottom of both cauliflowers. Leave the core intact. Cut 2 slices, lengthwise, from the very center of the cauliflower, about 1/2-inch thick. (Save the rest for crudités or salads.) Note: Alternatively, you may break the cauliflower into florets and cut each in half lengthwise to give you a flat surface for browning.

In a heavy sauté pan over medium heat melt half the butter until bubbly, and add the truffle oil. Sprinkle the cauliflower slices with a little salt and place in the pan. Sear each side until deep golden, about 2 minutes to a side. Remove the cauliflower to a platter and add the rest of the butter to the pan. When it begins to brown and sizzle, stir in the pine nuts and garlic and cook for about 20 seconds, or until the pine nuts are light golden. Pour in the lemon juice and remove from heat. Season with salt and pepper.

Serve the cauliflower on pretty plates, drizzled with the pine nut mixture. Garnish with chiffonade basil and grated cheese.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member