This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"It's amazing how meaty cauliflower can be." -Alex Guarnaschelli
A little bit of butter goes a long way. On its own butter makes a great enhancement for your sauces and such, and just a teaspoon per serving can make a huge difference in adding richness to a recipe. This is especially true with lightly browned butter.
Browning brings out butter's nuttiness and that, combined with the rich texture of butter, can make something simple like steamed cauliflower into a whole new dish. You can serve this cauliflower on its own as a side dish, but it is also great with a bit of sauce or chilled in salads.
Servings: 4 | Serving size: about 1 cup
Cooking time: 45 minutes
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
|1 large||head cauliflower (cut into small flowerets)|
|4 tsp.||unsalted butter|
|to taste||black pepper|
Place the water in a large sauce pan fitted with a steamer basket over high heat.
When the water, boils add the cauliflower.
Steam for 12 minutes.
Remove the cauliflower and set aside.
Place the butter in a large skillet over medium high heat.
Melt the butter, and as it begins to turn brown, adjust the heat so that the butter browns but does not burn.
When the butter is lightly browned, add the cauliflower and sauté for about 7 to 10 minutes. Toss frequently.
Add the salt and pepper.
Toss well and serve.
Serving size: about 1 cup
|Calories 90||Calories from Fat 41|
|% Daily Value|
|Total Fat 4.5g||6%|
|Saturated Fat 2.5g||13%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 10g||4%|
|Dietary Fiber 4g||15%|
|Vitamin A 4%||Vitamin C 112%|
|Calcium 4%||Iron 5%|
|Vitamin K 30mcg||Potassium 600mg|