Fresh grated nutmeg and browned butter give this side dish a deep nutty flavor.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
Cauliflower
1 1/2 pounds (about 7 1/2 cups) cauliflower florets
1/3 cup water
Butter
1 Half Stick (1/4 cup) Land O Lakes® Butter
2 tablespoons finely chopped shallots or onion
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon freshly grated nutmeg
Chopped fresh parsley, if desired
*Substitute 2 tablespoon chicken broth. **Substitute 1/2 teaspoon ground nutmeg.
STEP 1
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.
STEP 2
Melt butter in same skillet over medium heat. Cook, 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, 1-2 minutes or until cauliflower is fork tender. Garnish with chopped parsley, if desired.
COLLECTION
Can’t get enough cauliflower? Neither can we. Roast it. Mash it. Cheese it up. Turn it into soup.