I wish I had more time to share my recipes. I have so many of them waiting for their turn. The last two months were extremely busy. I only opened my computer in the morning, when I had a cup of coffee, to check the emails and to run trough the news. But this is not going to be forever, I know. And soon (hopefully) I will be back to my site.
Today I would like to share with you a very simple and tasty side dish – buttered cauliflower.
A fragrant and gorgeous looking cauliflower pilaf is one of the favorite sides I like to serve for my family and friends. Everyone loves it. Everyone asks for the recipe. Couple days ago I was going to make it again. But I changed my plan at the last minute.
My thoughts: “Hm… For dinner I will have grilled pork chops with my husband’s favorite Montreal seasoning (homemade, by the way). A cumin-flavored pilaf is a great pairing for the pork chops but probably not the best for the Montreal seasoning. I don’t want such a bright aromas conflicting each other. I need something simpler on the side. But it will definitely be a cauliflower dish. And it will definitely be a cauliflower rice dish.” So I made it. Simple and delicious buttered cauliflower.
The cauliflower can be processed to a size of grains or pureed. This is just a matter of personal preferences. Butter, a creamy good quality butter – this is what makes this dish so good. Another my family favorite.
Cook with pleasure and enjoy the world!
- 1 head cauliflower
- 1 large onion finely chopped (I used ½ of Spanish onion)
- 2 cloves garlic diced
- 1 jalapeno or fresno chili diced
- ¼ tsp each: ground coriander ground fennel and thyme or 1 tsp Italian seasoning (or more to taste)
- ground black pepper
- ½ cup dried cranberries
- 4-6 tbsp olive oil
- ½ stick butter 2 oz/55 g
- ¼ cup chopped or sliced almonds, or pistachios, or chopped hazelnuts for garnish
Break the cauliflower head into florets. Cut large florets with their stems and green parts into small pieces.
In a food processor, working in batches, ‘pulse’ the florets until the size of navy beans or simply puree it.
In a large deep pan, heat 1-2 tbsp oil. Add the onion and sauté it for 5-7 minutes.
Add the chili pepper, garlic, spices and herbs; cook for 1-2 minutes.
Add the cauliflower, cranberries, salt, and black pepper; cook, stirring occasionally, for 7-8 minutes until the cauliflower is done.
Stir in butter. Adjust the seasoning. Add more butter if needed. Let it sit covered to develop flavors.
Serve, optionally, sprinkled with nuts and fresh herbs.