SAUTéED CAULIFLOWER WITH APPLES AND SHERRY

Sautéed Cauliflower with Apples and Sherry image

Provided by Kay Rentschler

Time 25m

Yield 4 to 6 side dish servings

Number Of Ingredients 8

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1 medium head cauliflower
2 tablespoons unsalted butter
1/2 teaspoon salt
2 tablespoons shallots, minced
2/3 cup Braeburn or other apple in 1/4-inch dice
1 tablespoon amontillado sherry
1/2 teaspoon freshly ground black pepper
Grated nutmeg

Steps:

Pull off leaves from cauliflower, and trim tough stem end away. With sharp paring knife separate cauliflower into florets, leaving 1-inch stem at base of each floret. Cut pieces in two lengthwise and lay flat side down. Cut each piece lengthwise in two, and repeat until you have 2-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. There should be 16 ounces, about 7 cups of cauliflower. Set aside.
Melt butter over medium-low heat in large skillet until brown, about 4 minutes. Transfer to small bowl and set aside.
Toss cauliflower, salt and 5 tablespoons water in empty skillet, cover, and set over high heat. Cook until cauliflower is tender, shaking pan and stirring once, 5 minutes. Uncover skillet (water should be gone), and toss. Drizzle with reserved butter. Stir in shallots and apples, and cook, stirring until tender, about 2 minutes. Add sherry and pepper, and toss to combine. Transfer to warm serving platter and sprinkle nutmeg over top.