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.

Ingredients

• 1 small (2-pound) head purple or regular cauliflower, cut into 1-inch florets (about 6 1/2 cups)
• 2 ½ cup thinly sliced shallots or red onion
• ¼ cup extra-virgin olive oil
• 4 ½ teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper, plus more to taste
• 2 ½ quarts water
• 10 ounces dried spaetzle (such as bechtle hofbauer)
• ½ cup unsalted butter (4 ounces)
• 1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
• dill sprigs, sour cream, and crushed red pepper, for garnish

Directions

1. Preheat oven to 425°F. Toss together cauliflower, shallots, oil, 2 teaspoons salt, paprika, and black pepper on a large rimmed baking sheet. Spread mixture in a single layer. Roast in preheated oven until cauliflower is tender and browned in spots, 30 to 35 minutes.
2. Meanwhile, bring 2 1/2 quarts water to a boil in a large pot over medium-high. Stir in remaining 2 1/2 teaspoons salt. Add spaetzle, and cook according to package directions for al dente. Drain, reserving 1/2 cup cooking liquid. Wipe pot dry.
3. Add butter to pot, and heat over medium, stirring often, until lightly browned and foamy, 3 to 5 minutes. Add cauliflower mixture, spaetzle, and reserved cooking liquid; gently toss to combine until spaetzle is coated with brown butter. Remove from heat; stir in lemon zest and juice. Season to taste with additional salt and black pepper. Garnish with dill, sour cream, and red pepper as desired.