July 1, 2015
Make nutmeg butter with Land O’ Lakes European style butter and enjoy it with cauliflower. The butter would also pair well with other vegetables such as wilted spinach.
Notes
*Substitute sherry with 2 tablespoon chicken broth.
**Substitute grated nutmeg for 1/2 teaspoon ground nutmeg.
Ingredients
- 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
Directions
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.