CORN AND CAULIFLOWER SAUTEED IN BOURBON BUTTER

Corn and Cauliflower Sauteed in Bourbon Butter image

Provided by Valerie Bertinelli

Time 4h35m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons Bourbon-Infused Butter, recipe follows
1/2 head cauliflower, cored and cut into bite-sized florets
2 ears corn, kernels cut off the cob
Kosher salt and freshly ground black pepper
1 tablespoon fresh flat-leaf parsley, chopped
One 750-milliliter bottle good-quality bourbon
2 sticks (16 tablespoons) unsalted butter

Steps:

Melt the Bourbon-Infused Butter in a large skillet over medium heat. Add the cauliflower and cook, stirring occasionally, until crisp-tender and golden in spots, 8 to 10 minutes. Add the corn, 3/4 teaspoons salt and some pepper, and continue to cook, stirring often, until the corn is just cooked through, about 4 minutes more. Season with salt and pepper and transfer to a serving bowl. Sprinkle with the parsley.
Combine the bourbon and butter in a medium saucepan over medium heat and cook until the butter melts. Transfer to a container and freeze until the butter has solidified. Remove the large piece of bourbon-infused butter and reserve, refrigerated in an airtight container, for cooking. Strain the bourbon through a fine-meshed sieve and coffee filter to remove any remaining particles of butter. Return the butter-infused bourbon to its original bottle and keep frozen to use in cocktails for up to one month.