Sauteed Cauliflower with Apples and Sherry

1. 1

   Pull off leaves from cauliflower, and trim tough stem end away.

2. 2

   With sharp paring knife separate cauliflower into florets, leaving 1-inch stem at base of each floret.

3. 3

   Cut pieces in two lengthwise and lay flat side down.

4. 4

   Cut each piece lengthwise in two, and repeat until you have 2-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom.

5. 5

   There should be 16 ounces, about 7 cups of cauliflower.

6. 6

   Set aside.

7. 7

   Melt butter over medium-low heat in large skillet until brown, about 4 minutes.

8. 8

   Transfer to small bowl and set aside.

9. 9

   Toss cauliflower, salt and 5 tablespoons water in empty skillet, cover, and set over high heat.

10. 10

    Cook until cauliflower is tender, shaking pan and stirring once, 5 minutes.

11. 11

    Uncover skillet (water should be gone), and toss.

12. 12

    Drizzle with reserved butter.

13. 13

    Stir in shallots and apples, and cook, stirring until tender, about 2 minutes.

14. 14

    Add sherry and pepper, and toss to combine.

15. 15

    Transfer to warm serving platter and sprinkle nutmeg over top.

* Per serving · 4 servings · Values may vary.

No additional tips available.