![Corn and Cauliflower Sauteed in Bourbon Butter](https://api.vip.foodnetwork.ca/wp-content/uploads/2022/02/84e5a38a-dd93-47fa-a426-e949b462378b_corn-and-cauliflower-sauteed-in-bourbon-butter_WebReady.jpg?w=3840&quality=75)
This recipe makes use of homemade bourbon-infused butter (recipe included) for extra flavour in this rich veggie side dish.
ingredients
Corn and Cauliflower
Butter-Infused Bourbon and Bourbon-Infused Butter
directions
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.
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.
Yield: about 3 cups of bourbon and 12 tablespoons butter