Ingredients

CAULIFLOWER

1 pound (5 cups) cauliflower florets

1/3 cup water

BUTTER

1/4 cup Land O Lakes® European Style Butter

2 tablespoons finely chopped shallots

2 tablespoons sherry*

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon freshly grated nutmeg**

Chopped fresh parsley, if desired

*Substitute 2 tablespoon chicken broth.

**Substitute 1/2 teaspoon ground nutmeg.

Directions

Place cauliflower florets and water into 12-inch skillet. Cook over medium-high heat until water boils. Cover; continue cooking 3-4 minutes or until cauliflower is crisply tender. Drain; set aside.

Melt butter in same skillet over medium heat. Cook, stirring occasionally, 5-7 minutes or until butter turns deep golden brown. (Butter will get foamy and bubble.) Stir in shallots, sherry, salt and pepper; cook 30 seconds. Return cauliflower to skillet; toss to coat. Sprinkle with nutmeg. Continue cooking, stirring occasionally, 1-2 minutes or until cauliflower is fork tender. Garnish with chopped parsley, if desired.