CAULIFLOWER WITH CURRY BUTTER

Cauliflower With Curry Butter image

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

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

3 pounds cauliflower
Salt
4 tablespoons butter
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 teaspoons grated fresh ginger, or 1/2 teaspoon dry ginger
2 tablespoons snipped chives
1 tablespoon fresh lime juice, or to taste

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