Cauliflower with Smoked Paprika, Honey, and Sherry Vinegar
- Makes4 servings
- Cook Time20 minutes
In this recipe, we cook cauliflower florets in a scant amount of well-seasoned water into which a little butter has melted. Once the cauliflower is just tender, we uncover the pan and allow the water to reduce over high heat, concentrating the seasonings. The butter that’s left after the water evaporates clings to the pieces, adding richness and flavor.
Don't cut the cauliflower unevenly. The more uniform the pieces, the more evenly they cook. And don't use a narrow pot, which can cause uneven cooking because the pieces will be piled too densely. The wide diameter of a Dutch oven (10 to 10½ inches is a good size) allows the pieces to fit comfortably, with most at least partially submerged in liquid.
Step 1
In a Dutch ovenover medium, melt the butter. Add the honey, bay and paprika, then cook, stirring, until fragrant, about 30 seconds. Stir in 1 cup water and ¾ teaspoon salt; bring to a boil over medium-high. Stir in the cauliflower, then cover and cook until just tender when pierced with the tip of a knife, about 8 minutes, stirring once halfway through.
Step 2
Uncover and cook over high, stirring occasionally, until the water evaporates, about 5 minutes. Off heat, remove and discard the bay, then stir in the vinegar. Taste and season with salt and pepper.
