Buttery Spaetzle with Roasted Cauliflower and Shallots
Smoky roasted cauliflower and nutty brown butter headline this satisfying vegetarian main course. Like tiny gnocchi, German spaetzle are delicious simply blanched but spring to a whole new level when crisped with butter in a pan. This recipe calls for store-bought dried spaetzle, which turn springy and chewy when cooked. Boiled then crisped in butter, they get a finishing lift from fresh dill and crushed red pepper.