Recipes Whole Cauliflower with Soy-Caper Brown Butter Be the first to rate & review! The supersmart addition of soy sauce to a classic brown butter–caper sauce makes this striking roasted head of cauliflower so delicious. Slideshow: Cauliflower Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 4 Ingredients One 2 1/4-pounds head of cauliflower, leaves and stem discarded 1 stick unsalted butter, softened Kosher salt Pepper 2 garlic cloves 2 thyme sprigs 2 tablespoons minced shallot 2 tablespoons capers, rinsed and chopped 1 1/2 tablespoons low-sodium soy sauce 1 1/2 tablespoons fresh lemon juice 3 tablespoons finely chopped parsley 3 tablespoons snipped chives Directions Preheat the oven to 400°. Rub the cauliflower all over with 4 tablespoons of the butter and season generously with salt and pepper. Put the cauliflower in a large cast-iron skillet. Add the garlic, thyme sprigs and the remaining 4 tablespoons of butter to the skillet. Roast the cauliflower for about 1 hour and 15 minutes, basting with the butter every 10 minutes, until browned and tender. Transfer the cauliflower to a serving plate. Discard the garlic and thyme sprigs. Add the shallot to the skillet and cook over moderately low heat, stirring, until softened, about 2 minutes. Stir in the capers, soy sauce, lemon juice and half of the parsley and chives and season with salt and pepper. Spoon the pan sauce over the cauliflower and garnish with the remaining parsley and chives. Cut the cauliflower into wedges and serve. Suggested Pairing Verdejo, from Spain’s Rueda region, has very generous fruit, so it’s fantastic with the richness of this buttery cauliflower. Rate it Print