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Cauliflower with Smoked Paprika, Honey, and Sherry Vinegar
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.
tablespoons salted butter, cut into 2 or 3 pieces
01In a Dutch oven over 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.
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