Here’s a simple, really yummy side dish inspired by Deborah Madison, from her ever-reliable ‘Vegetarian Cooking for Everyone.’
1 large green cauliflower, aka ‘broccoflower’
1 cup circa of mixed greens
for the butter:
115 grams (about ¼ pound ) butter
2 Tbls minced fresh parsley
2 Tbls minced scallion
1 large garlic clove, grated or pressed
1-2 Tbls Dijon mustard
salt & freshly ground pepper (about ¼ tsp of each)
Start with the butter. Set the butter out in room temperature until soft. Add all the other ingredients and blend well with a wooden spoon.
Carefully cut the cauliflower into intact florets and steam until al dente, (about 5 to 6 minutes). Meanwhile, arrange the greens on a serving plate. Gently toss the still-warm florets with about two tablespoons of the butter until the pieces are covered. Transfer to the plate of greens and serve warm.
You can store the butter in a crock for future use. Madison says you can put the butter on a piece of wax paper, roll it into a cylinder shape, and freeze. Once frozen, the butter can be cut in slices and used for any recipe as needed.