Fresh grated nutmeg and browned butter give this side dish a deep nutty flavor.
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1 pound (5 cups) cauliflower florets
1/3 cup water
1/4 cup Land O Lakes® Extra Creamy Butter
2 tablespoons finely chopped shallots
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.
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, 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.
Can’t get enough cauliflower? Neither can we. Roast it. Mash it. Cheese it up. Turn it into soup.