CAULIFLOWER WITH CURRY BUTTER

(adapted from NYT David Tanis)

Prep Time:  20 minutes
Cook Time:  10 minutes
Serves: 6-8 as a side dish
Cooking Utensils Needed:  large bowl, small pan, paring knife, slotted spoon, large saucepan, large strainer or colander with small holes

INGREDIENTS
3 pds cauliflower*
4 Tbsp butter
1/2 tsp turmeric
1/8 tsp cayenne
1/4 tsp black pepper
1/8 tsp nutmeg
1/8 tsp cloves (ground)
2  tsp grated fresh ginger or 1/2 tsp dry ginger
2 Tbsp snipped chives
1 Tbsp fresh lime juice, or to taste

*To enrich dish, add 2-3 cups of frozen peas, defrosted and warmed in microwave for 2 minutes. You could also defrost/warm peas in the same water you are cooking the cauliflower in.  Other small pretty green veggies like green beans cut bite-size could be added too.   Add more spices than recipe calls for your spices aren't too fresh (except for the cayenne!) or if you enrich the recipe with other vegetables.

PROCESS
1. Bring a large pot of water to a boil.  
2. Using a paring knife, cut the cauliflower into tiny florets, as small as possible. You will have about 8 cups.
3. In small batches, cook the florets for 1-2 minutes, so still firm. Remove with slotted spoon, drain well in strainer placed over a bowl or pan, and place florets on towels, let cool.
4. Melt butter in small pan and stir in spices.
5. Put cauliflower in large bowl, season slightly with salt.
6. Drizzle butter/spice sauce over it, toss gently, and put in oven-proof serving dish
7. Before serving, heat in 400-degree oven for 10 minutes. (optional if serving right away)
8. Sprinkle with chives and lime juice.

NOTE:
This is a very tasty and pretty dish.  Wonderful with chicken or any meat or strong fish (like bluefish). Spices are crucial for good taste.  Chives are more decorative than a taste boost.  Lime juice is nice, lemon could be used too.  To reconsitute this dish (after a couple of days in the fridge, add a little ginger and clove or nutmeg.  Lime or lemon juice too.