*Substitute sherry with 2 tablespoon chicken broth.
**Substitute grated nutmeg for 1/2 teaspoon ground nutmeg.
- 5 Cups cauliflower florets
- 1/3 Cup water
- 1/4 Cup Land O’ Lakes European style butter
- 2 Tablespoons shallots, finely chopped
- 2 Tablespoons sherry*
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
- 1 Teaspoon freshly grated nutmeg**
- Chopped fresh parsley, if desired
Place cauliflower florets and water into 12-inch skillet. Cook over medium-high heat until water boils. Cover; continue cooking 3-4 minutes or until cauliflower is crisply tender. Drain; set aside.
Melt butter in same skillet over medium heat. Cook the butter, stirring occasionally, 5-7 minutes or until butter turns deep golden brown. (Butter will get foamy and bubble.) Stir in shallots, sherry, salt and pepper; cook 30 seconds. Return cauliflower to skillet; toss to coat. Sprinkle with nutmeg. Continue cooking, stirring occasionally for 1-2 minutes or until cauliflower is fork tender. Garnish with chopped parsley, if desired.