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® European Style 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.
Explore reviews fromour online community
My daughter sent me this recipe and because it was a quick, low calorie dish with just a few ingredients, I decided to give it a try. So glad I did because it is delicious! I couldn't find shallots at the time so I used the white part of scallions (green onions) and it worked fine. We loved it and will keep this recipe on file for future use.
This was a great recipe.
Can’t get enough cauliflower? Neither can we. Roast it. Mash it. Cheese it up. Turn it into soup.
Add a special touch when flavor matters most. New Land O Lakes® European Style Super Premium Butter helps you make creamy sauces, flaky pastries and buttery cakes and cookies.