Brown and White Cauliflower

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On Next
5/24/2013 7:30:00 AM

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Recipe summary

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

Preparation time:
Cooking time:
Yield: 8

Ingredients

1 whole head cauliflower, leaves trimmed
1 stick butter (1/2 cup)
Juice of 1 lemon
Salt

Directions

Cut out as much of the cauliflowers core as you can while leaving the head intact. Place the cauliflower into a pot and pour in 2 inches of water. Cover with a tight fitting lid and place over medium-high heat. Steam until tender when pierced with a fork, about 15-20 minutes.
Meanwhile melt the butter in a small saucepan. When it begins to foam, lift pan and begin to swirl it over the heat as it begins to brown. When it is a deep golden brown with a nutty aroma, carefully squeeze in the lemon juice. It will spatter!
Place cauliflower on a small serving platter and pour the brown butter over it.