Sautéed Cauliflower with Apples and Sherry

Ingredients

• 1 medium head cauliflower
• 2 tablespoons unsalted butter
• ½ teaspoon salt
• 2 tablespoons shallots, minced
• ⅔ cup Braeburn or other apple in 1/4-inch dice
• 1 tablespoon amontillado sherry
• ½ teaspoon freshly ground black pepper
• Grated nutmeg

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    108 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 15 milligrams cholesterol; 336 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 side dish servings

Preparation

1. Pull off leaves from cauliflower, and trim tough stem end away. With sharp paring knife separate cauliflower into florets, leaving 1-inch stem at base of each floret. Cut pieces in two lengthwise and lay flat side down. Cut each piece lengthwise in two, and repeat until you have 2-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. There should be 16 ounces, about 7 cups of cauliflower. Set aside.
2. Melt butter over medium-low heat in large skillet until brown, about 4 minutes. Transfer to small bowl and set aside.
3. Toss cauliflower, salt and 5 tablespoons water in empty skillet, cover, and set over high heat. Cook until cauliflower is tender, shaking pan and stirring once, 5 minutes. Uncover skillet (water should be gone), and toss. Drizzle with reserved butter. Stir in shallots and apples, and cook, stirring until tender, about 2 minutes. Add sherry and pepper, and toss to combine. Transfer to warm serving platter and sprinkle nutmeg over top.