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Wednesday, September 7, 2016

Cauliflower With Curry Butter




David Tanis
  Time 30 minutes
 Yield 8 to 10 servings 
Featured in: Easy Thanksgiving Side Dishes To Break Up The Monotony.

Ingredients
3 pounds cauliflower
 Salt
4 tablespoons butter
½ teaspoon turmeric
1/8 teaspoon cayenne
¼ teaspoon black pepper
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 teaspoons grated fresh ginger, or 1/2 teaspoon dry ginger
2 tablespoons snipped chives
1 tablespoon fresh lime juice, or to taste

Preparation
1. With a paring knife, cut the cauliflower into tiny florets, as small as possible. You should have about 8 cups.
2. Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm. Drain well and blot on kitchen towels, then cool.
3. Melt the butter in a small saucepan and stir in the turmeric, cayenne, black pepper, nutmeg, cloves and ginger. Put the cooled cauliflower in a large bowl and season lightly with salt. Drizzle the butter over it, toss gently and transfer to an oven-proof serving dish.
4. The cauliflower can be kept at room temperature for 2 to 3 hours until serving time, or covered and refrigerated then brought to room temperature. To serve, heat in a 400-degree oven for 10 minutes. Sprinkle with chives and lime juice.

Nutritional analysis per serving (8 servings)
95 calories; 6 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 15 milligrams cholesterol; 60 milligrams sodium

http://cooking.nytimes.com/recipes/1013921-cauliflower-with-curry-butter


 

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