Corn and Cauliflower Sauteed in Bourbon Butter

Corn and Cauliflower Sauteed in Bourbon Butter
Prep Time
4h 20 min
Cook Time
15 min
4 servings

This recipe makes use of homemade bourbon-infused butter (recipe included) for extra flavour in this rich veggie side dish.



Corn and Cauliflower

Tbsp Bourbon-Infused Butter, recipe follows
head cauliflower, cored and cut into bite-sized florets
ears corn, kernels cut off cob
Kosher salt and freshly ground black pepper
Tbsp fresh flat-leaf parsley, chopped

Butter-Infused Bourbon and Bourbon-Infused Butter

(750 mL) bottle good-quality bourbon
sticks (16 Tbsp) unsalted butter


Step 1

Melt the Bourbon-Infused Butter in a large skillet over medium heat. Add the cauliflower and cook, stirring occasionally, until crisp-tender and golden in spots, 8 to 10 minutes. Add the corn, 3/4 teaspoons salt and some pepper, and continue to cook, stirring often, until the corn is just cooked through, about 4 minutes more. Season with salt and pepper and transfer to a serving bowl. Sprinkle with the parsley.

Step 2

Combine the bourbon and butter in a medium saucepan over medium heat and cook until the butter melts. Transfer to a container and freeze until the butter has solidified. Remove the large piece of bourbon-infused butter and reserve, refrigerated in an airtight container, for cooking. Strain the bourbon through a fine-meshed sieve and coffee filter to remove any remaining particles of butter. Return the butter-infused bourbon to its original bottle and keep frozen to use in cocktails for up to one month.

Step 3

Yield: about 3 cups of bourbon and 12 tablespoons butter

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