CAULIFLOWER WITH CURRY BUTTER
These days, I would like some side dishes that add interest to the otherwise relatively bland (and unrelentingly rich) Thanksgiving table. I want vegetables so flavorful they could nearly double as condiments. So, cut cauliflower into the tiniest florets possible. This takes a little longer, but the results are worth it. You get something delicate, which is not a word usually associated with this vegetable. Cook the florets briefly, then toss them with a little curry-flavored butter, some chives and a squeeze of lime.
Provided by David Tanis
Categories quick, side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- With a paring knife, cut the cauliflower into tiny florets, as small as possible. You should have about 8 cups.
- Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm. Drain well and blot on kitchen towels, then cool.
- Melt the butter in a small saucepan and stir in the turmeric, cayenne, black pepper, nutmeg, cloves and ginger. Put the cooled cauliflower in a large bowl and season lightly with salt. Drizzle the butter over it, toss gently and transfer to an oven-proof serving dish.
- The cauliflower can be kept at room temperature for 2 to 3 hours until serving time, or covered and refrigerated then brought to room temperature. To serve, heat in a 400-degree oven for 10 minutes. Sprinkle with chives and lime juice.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 3 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
