Caulilflower in Brown Butter

adapted from Susan Spicer's Crescent City Cooking

1 small to medium sized head of cauliflower, broken into flowerettes (about 1 pound)

3-4 tablespoons unslated butter

@ 1- 1 1/2 cups water

Kosher Salt, Freshly Ground White Pepper

Blanch the cauliflower in a large pot of boling water for 2 minutes, then refresh in ice water. Drain the flowerettes and pat dry with a paper towel.

Heat about 1/3 cup of the water with 1 1/2 tablespoons butter in a medium to large skillet. The cooking may be done in two batches if all the cauliflower doesn't fit in the skillet. When the water is simmering, add the cauliflower and cook over medium to low heat, tossing and stirring the cauliflower.

As the water evaporates, continue adding more water a couple of tablespoons at a time, along with the rest of the butter, bit by bit, all the while stirring and swirling the pan. The butter melting in to the water will create a creamy sauce, and as it cooks all of that luscious "butteriness" will be absorbed into the cauliflower. Add a small bit of kosher salt, and the white pepper to taste, and continue stirring and swirling until the cauliflower is evenly browned on all sides.

It's great finished with a light sprinkling of artisan salt-like Fleur De Sel De Camargue French Sea Salt   or Molokai Red Hawaiian Fine Sea Salt.

 So simple, yet so good– and it's excellent reheated the next day, too, if there is any left. Enjoy!

 

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