Ingredients
1 head cauliflower, about 1 1/2 pounds
Salt and freshly ground pepper to taste
1/4 cup milk
2 tablespoons butter
1 tablespoon fresh lemon juice
2 tablespoons finely chopped parsley
Method
Sources
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dataset
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Small enameled saucepan — warming sauces, melting butter, reheating
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Enameled cast iron saucier — risotto, polenta, cream sauces
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Break the cauliflower into large flowerets. Put them in a kettle and add cold water with salt. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well. Melt the butter in a skillet. Add the lemon juice and the flowerets. Add chopped parsley and salt and pepper. Cook for 1 minute. Serve immediately.