- 3 pounds cauliflower
- 4 tablespoons butter
- ½ teaspoon turmeric
- ⅛ teaspoon cayenne
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- 2 teaspoons grated fresh ginger, or 1/2 teaspoon dry ginger
- 2 tablespoons snipped chives
- 1 tablespoon fresh lime juice, or to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
95 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 15 milligrams cholesterol; 60 milligrams sodium
8 to 10 servings
- With a paring knife, cut the cauliflower into tiny florets, as small as possible. You should have about 8 cups.
- Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm. Drain well and blot on kitchen towels, then cool.
- Melt the butter in a small saucepan and stir in the turmeric, cayenne, black pepper, nutmeg, cloves and ginger. Put the cooled cauliflower in a large bowl and season lightly with salt. Drizzle the butter over it, toss gently and transfer to an oven-proof serving dish.
- The cauliflower can be kept at room temperature for 2 to 3 hours until serving time, or covered and refrigerated then brought to room temperature. To serve, heat in a 400-degree oven for 10 minutes. Sprinkle with chives and lime juice.