Sautéed Cauliflower with Apples and Sherry
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 1medium head cauliflower
- 2tablespoons unsalted butter
- ½teaspoon salt
- 2tablespoons shallots, minced
- ⅔cup Braeburn or other apple in ¼-inch dice
- 1tablespoon amontillado sherry
- ½teaspoon freshly ground black pepper
- Grated nutmeg
Nutritional analysis per serving (6 servings)
78 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pull off leaves from cauliflower, and trim tough stem end away. With sharp paring knife separate cauliflower into florets, leaving 1-inch stem at base of each floret. Cut pieces in two lengthwise and lay flat side down. Cut each piece lengthwise in two, and repeat until you have 2-inch-long carved floret and stem pieces of approximately equal thickness (about ½-inch) top to bottom. There should be 16 ounces, about 7 cups of cauliflower. Set aside.
- Step 2
Melt butter over medium-low heat in large skillet until brown, about 4 minutes. Transfer to small bowl and set aside.
- Step 3
Toss cauliflower, salt and 5 tablespoons water in empty skillet, cover, and set over high heat. Cook until cauliflower is tender, shaking pan and stirring once, 5 minutes. Uncover skillet (water should be gone), and toss. Drizzle with reserved butter. Stir in shallots and apples, and cook, stirring until tender, about 2 minutes. Add sherry and pepper, and toss to combine. Transfer to warm serving platter and sprinkle nutmeg over top.
Private Notes
Comments
Lovely flavor combination with cauliflower and crisp Asian pears rather than apples, along with shallots. Perhaps a little garlic, too, next time. I did use plenty of pepper and freshly ground nutmeg. Apples with skin on would have given this dish the visual boost it needs. Garnish with parsley if not using apples. The small scale florets along with 1/4" diced fruit and the sweet flavors pulled together with browned butter made a delicate presentation.
A relatively simple dish with some complex yet subtle flavors which make it a perfect side dish. Realizing I didn’t have nutmeg, I substituted a bit of cinnamon that didn’t overwhelm the dish. Had to throw in an extra sprinkle of salt at the end. Be careful not to overcook the cauliflower or it will wilt and release excess water.
This is a great dish. The sweetness of the apple and the tang of the shallots are a lovely complement to the cauliflower. Don't omit the sherry or the nutmeg.
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