Cauliflower In Chilli Butter Sauce Recipes

CAULIFLOWER IN CHILLI BUTTER SAUCE

Steps:

• Break cauliflower up into bite sized pieces.
• Bring water to a boil and drop cauliflower in just briefly to get it to cook about 1/2 way. just til slightly cooked but not soft.
• Remove from heat and drain.
• Melt butter in a large skillet over medium heat, and add black pepper to it and sizzle just a few seconds.
• Add water and stir a bit.
• Add shredded cheese, and stir constantly, cooking over medium heat until it melts into the butter sauce; it should thicken a bit.
• At this point, add the drained cauliflower and toss to cover with butter sauce.
• Add the tomato chilli sauce, and fold into the cauliflower until all is combined.
• Allow it to cooked until cauliflower is tender and sauce really starts to coat the cauliflower.
• To serve, ladle some sauce onto a plate, plate some cauliflower, sprinkle salt and black pepper to taste, and shred some sharp cheddar over the top.
• Serve!
• We like to enjoy this with slices of bread to soak up the heavenly sauce!

CAULIFLOWER WITH BROWN BUTTER

Steps:

• Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Drain in a colander in the sink.
• Meanwhile, heat a large skillet over medium-high heat. Add the butter, and move the pan in a circular motion as it melts. When the butter's foam begins to subside, after a couple minutes, add the breadcrumbs. Continue cooking and swirling the skillet, until the butter begins to brown, about 30 seconds more. Remove the pan from the heat and stir in the lemon juice to stop the cooking.
• Add the cauliflower and parsley to the skillet, season with salt and pepper, and toss until evenly coated with the brown butter. Warm over medium heat if needed. Transfer to a serving platter and serve immediately.

CAULIFLOWER WITH PARSLEY-BUTTER SAUCE

Steps:

• Break the cauliflower into large florets. Put them in a kettle and add cold water to cover and salt to taste. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.
• Melt the butter in a skillet. Add the lemon juice and the florets. Add the parsley and pepper to taste. Cook, tossing, 1 minute. Serve at once.