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?

You’ve never had veggies like this before.

You’ve never had veggies like this before.

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


  1. Make the bourbon-infused butter first!

    Bourbon-Infused Butter:

    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

mary van hielFoodComment