Popular Conditions & Diets
Ingredients
10
Time
2h 30m
Serves
4
Recipe by Danielle Wiens
Ingredients
10
Time
2h 30m
Serves
4
1/2 cup
Unsalted Butter
2
Garlic Cloves
grated
2 Tbsp
Fresh Rosemary
finely chopped
1 Tbsp
Fresh Thyme
finely chopped
1/4 tsp
Black Pepper
1/2 tsp
Vegetarian
Gluten-Free
Side
Sea Salt
1 Tbsp
Lemon Zest
1 head medium
Cauliflower
1 tsp
Kosher Salt
1/4 cup
Filtered Water
1
Mash all ingredients, except the cauliflower, kosher salt and water together in a bowl. Once well combined, place butter on parchment paper. Form it into a log, wrap it well, and place it in the refrigerator to set. Chill at least 2 hours before using.
2
Coarsely grate cauliflower by hand or in a food processor.
3
Heat 3 tablespoons of butter in a large heavy set frying pan over medium-high heat.
4
Add cauliflower to the pan, and stir well, making sure cauliflower is evenly coated with butter. Sprinkle in salt slowly throughout this process.
5
Reduce heat to medium-low. Add in water, stir well, and then cover with a lid and let steam around 10 minutes. Stir cauliflower 2-3 times throughout steaming. If the cauliflower begins to stick to the bottom of the pan, add in 1 tablespoon of water.
6
Remove the lid and let the cauliflower steam another minute.
7
Remove from heat. Season with salt and pepper to taste. Serve with a slice of citrus butter on top.
8
Substitutions: No unsalted butter: use vegan butter (not margarine)
Dani has been interested in nutrition since she was a child, and had her first experiences with diet-related health issues. This introduction sparked a passion that culminated in formal education and in 2018 she graduated from the Institute of Holistic Nutrition. Since then she has focused on working in the food industry as a recipe developer, menu designer, copywriter, and nutrition consultant. Dani continues to work with food, bringing her personal perspective on nutrition to all she does.
