Corn & Cauliflower Sauteed In Bourbon Butter
Corn & Cauliflower Sauteed In Bourbon Butter
Kitchen Science
4
4 hours
35 minutes
520
Bourbon butter is the perfect way to add a little something extra to your recipes for Father's Day. This rich, flavorful butter is made with real bourbon whiskey, which gives it a deep amber color and distinctive flavor.
It's perfect for sauteing corn and cauliflower and makes an excellent topping for grilled meats or baked potatoes. Best of all, it's easy to make at home with just a few simple ingredients.
Ingredients
- 4 tbsp Bourbon-Infused Butter
- ½ cauliflower head, cored and chopped into bite-sized florets
- 2 ears of corn, kernels removed from the cob
- freshly ground black pepper and kosher salt
- 1 tbsp chopped fresh flat-leaf parsley
- 1 750ml bottle of high-quality bourbon
- 2 unsalted butter sticks (16 tbsp)
Directions
In a large skillet over medium heat, melt the Bourbon-Infused Butter.
Cook for 8 to 10 minutes, occasionally tossing until the cauliflower is crisp-tender and browned.
Add the corn, 3/4 teaspoon salt, and some pepper, and simmer, frequently turning, for another 4 minutes, or until the corn is just cooked through.
Transfer to a serving bowl and season with salt and pepper. Sprinkle the parsley over the top.
Mix the bourbon and butter in a medium saucepan over medium heat and cook until the butter melts. Freeze the butter in a jar until it has solidified.
Remove the large piece of bourbon-infused butter from the pan and refrigerate it in an airtight container until ready to use.
Strain the bourbon through a fine-mesh sieve and coffee filter to remove any leftover butter particles.
Put back the butter-infused bourbon to its original bottle and freeze it for up to one month to use in drinks.