Cauliflower with Curry Butter

Tony Cenicola/The New York Times

from The New York Times

submitted by Anne Halsted

preparation time: 30 minutes

serves 8 to 10

3 pounds cauliflower

salt

4 tablespoons butter

½ teaspoon turmeric

⅛ teaspoon Cayenne pepper

¼ teaspoon black pepper

⅛ teaspoon nutmeg

⅛ teaspoon cloves

2 teaspoons grated fresh ginger (or ½ teaspoon dry ginger)

2 tablespoons snipped chives

1 tablespoon fresh lime juice, or to taste

With a paring knife, cut the cauliflower into tiny florets as small as possible. You should have about 8 cups.

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. One could also steam the cauliflower if desired.  Drain well and blot on kitchen towels, then cool.

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 melted butter over it, toss gently and transfer to an oven-proof serving dish.

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.