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.
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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.
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.
Can’t get enough cauliflower? Neither can we. Roast it. Mash it. Cheese it up. Turn it into soup.