Ingredients

The following ingredients have 9 Servings
  • 3 pounds cauliflower
  • Salt
  • 4 tablespoons butter
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 1/8 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

Instruction

  • 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.