Cauliflower With Curry Butter

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http://dinersjournal.blogs.nytimes.com/2011/11/15/can-you-suggest-some-easy-side-dishes-that-will-break-up-the-monotony/?smid=fb-nytimes&WT.mc_id=OP-E-FB-SM-LIN-TFO-111711-NYT-NA&WT.mc_ev=click

THE CAULIFLOWER Cut it into the tiniest florets possible. This takes a little longer, but the results are worth it. You get something delicate, which is not a word usually associated with this vegetable. Cook the florets briefly, then toss them with a little curry-flavored butter, some chives and a squeeze of lime.

Cauliflower With Curry Butter

Time: 30 minutes

3 pounds cauliflower

Salt

4 tablespoons butter

1/2 teaspoon turmeric

1/8 teaspoon cayenne

1/4 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.

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.

Yield: 8 to 10 servings.