Cauliflower With Curry Butter

1. 1

   With a paring knife, cut the cauliflower into tiny florets, as small as possible.

2. 2

   You should have about 8 cups.

3. 3

   Meanwhile, bring a large pot of well-salted water to a boil.

4. 4

   Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm.

5. 5

   Drain well and blot on kitchen towels, then cool.

6. 6

   Melt the butter in a small saucepan and stir in the turmeric, cayenne, black pepper, nutmeg, cloves and ginger.

7. 7

   Put the cooled cauliflower in a large bowl and season lightly with salt.

8. 8

   Drizzle the butter over it, toss gently and transfer to an oven-proof serving dish.

9. 9

   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.

10. 10

    To serve, heat in a 400-degree oven for 10 minutes.

11. 11

    Sprinkle with chives and lime juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.