Everything’s Better with Butter
Mmmm… butter. Every cook knows that adding a bit of fat to a dish makes it fuller and more satisfying, and sure butter’s not exactly a health food, but as long as you use it wisely, I think you’re okay. It also depends on the type of butter you use. All butter is not created equal. For example, European butter. Thanks to the fact that it’s churned longer, it has a slightly higher fat content than your average stick of American butter. Sometimes it can be a bit of a hunt to find this rich, ultra-flavorful butter in your average grocery store, but recently Land O’ Lakes caught onto the trend and now they’re starting to offer European sweet cream butter as part of their product line. I’m down with it.
Since European butter is so rich and flavorful, it’s the perfect fat to use when you’re cooking something simple and you just want that touch of luxury. Case in point, this cauliflower recipe from LOL (haha – Land O’ Lakes – do you think they call themselves LOL? Probably not. lol!), you really don’t need much besides the vegetable, the butter, and a few seasonings. Butter!
Cauliflower with Nutmeg Butter
Preparation time: 10 minutes
Total time: 25 minutes
Makes 4 Servings
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
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.