Fresh grated nutmeg and browned butter give this side dish a deep nutty flavor.
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1 1/2 pounds (about 7 1/2 cups) cauliflower florets
1/3 cup water
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.
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.
Add a special touch when flavor matters most. New Land O Lakes® Extra Creamy Butter helps you make creamy sauces, flaky pastries and buttery cakes and cookies.