Tuesday, January 24, 2012

Steamed Cauliflower with Mustard Butter

This was a simple dish I found in Deborah Madison's Vegetarian Cooking For Everyone when we needed a side dish, had some cauliflower from the farmer's market and not much time to devote to it. 
Mortar and pestle used for the mustard butter - garlic, shallots, salt, mustard, and butter.

Steamed cauliflower.

Cauliflower mixed with the butter.

1 pound cauliflower

Mustard Butter:
1 garlic clove
1/4 pound unsalted butter at room temperature
1 tablespoon Dijon mustard
2 tablespoons minced shallots
2 tablespoons chopped parsley

Prepare the cauliflower by cutting the head into florets. Prepare a saucepan with a steamer by bringing water in the pan to a boil and putting the florets into the steamer. Steam until tender, about 5-7 minutes.

Meanwhile add the garlic clove, shallots, and salt into a mortar, pounding until a paste. Add mustard to combine then add the butter, pounding and mixing everything until completely mixed. 

Save about 1/4 cup of the flavored butter for the cauliflower then store the remainder by rolling into a cylinder, wrapping with wax paper and freezing for later use. Once frozen you can add to various dishes, best used for other vegetables of the cabbage family like broccoli, Brussels sprouts, kale, chard, etc, by slicing into disks and adding to the cooked vegetable.

For the cauliflower, add the butter while still hot just prior to serving.

Hey, while you're checking out this post, please feel free to drop a comment below! It would be great to know what you think about this dish, if you've tried cooking it yourself, or are planning to. A little feedback goes a long way!
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