Cauliflower browned in butter, simmered in a garlicky broth, and topped with fresh parsley leaves boring, steamed cauliflower in the dust.
2 1/2 tablespoons butter
2 pounds head cauliflower, cut into bite-sized florets
3 cloves garlic, mashed
1 teaspoon chicken bouillon granules
2/3 cup chicken broth
2 tablespoons minced fresh parsley
salt, to taste
Heat the butter in a large skillet over medium heat. Add the cauliflower florets and cook, stirring occasionally, until the cauliflower begins to brown, about 8 minutes.
Add the garlic and bouillon granules to the skillet and cook for 1 minute, stirring constantly.
Add the broth to the skillet and bring to a simmer. Cover the skillet and cook for 5 minutes or until the cauliflower is the desired doneness.
Drain off any excess liquid, season the cauliflower to taste with salt and sprinkle with the parsley. Serve immediately.
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reviews & comments
June 23, 2011
My new favorite cauliflower recipe. I did not add any salt because the bouillon and butter added plenty. Amazing dish.