Thanksgiving Sides - Game-Changing Veggies
Roasted cauliflower and corn combine with a special ingredient: bourbon-infused butter to give it a smooth richness. Will this make your Thanksgiving Day table?
Cauliflower with Corn Sauteed in Bourbon Butter
Prep: 4 hr.
Cook: 30 min.
Total: 4 hrs. 30 min.
Serves 6-8 as a side dish
6 tablespoons Bourbon-Infused Butter, recipe follows
1 small head cauliflower, cored and cut into bite-sized florets
3 ears corn, kernels cut off the cob
Kosher salt and freshly ground black pepper
1 tablespoon fresh flat-leaf parsley, chopped
Make the bourbon-infused butter first!
1/2 750-milliliter bottle good-quality bourbon (375 ml)
1 stick unsalted butter
Combine the bourbon and butter in a medium saucepan over medium heat and cook until the butter melts. Transfer to a container and freeze until the butter has solidified. Remove the large piece of bourbon-infused butter and reserve, refrigerated in an airtight container, for cooking.
If saving the bourbon, strain the bourbon through a fine-meshed sieve and coffee filter to remove any remaining particles of butter. Return the butter-infused bourbon to its original bottle and keep frozen to use in cocktails for up to one month.
Directions for the veggies:
Melt the Bourbon-Infused Butter in a large skillet over medium heat. Add the cauliflower and cook, stirring occasionally, until crisp-tender and golden in spots, 8 to 10 minutes. Add the corn, 3/4 teaspoons salt and some pepper, and continue to cook, stirring often, until the corn is just cooked through, about 4 minutes more. Season with salt and pepper and transfer to a serving bowl. Sprinkle with the parsley.
Recipe inspired by Valerie Bertinelli