Cauliflower in Chili Butter Sauce

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Cauliflower in Chili Butter Sauce

 

1 head cauliflower

10 tablespoons butter

3/4

to 1 teaspoon fresh ground black pepper

1/4 cup water

5 tablespoons sharp

cheddar cheese, shredded

6 to 8 tablespoons tomato chili sauce

salt, to

taste

black pepper, to taste

 

Break cauliflower up into bite sized pieces. Bring

water to a boil and drop cauliflower in just briefly to get it to cook about 1/2

way. just till slightly cooked but not soft. Remove from heat and drain. Melt

butter in a large skillet over medium heat, and add black pepper to it and

sizzle just a few seconds. Add water and stir a bit. Add shredded cheese, and

stir constantly, cooking over medium heat until it melts into the butter sauce;

it should thicken a bit. At this point, add the drained cauliflower and toss to

cover with butter sauce. Add the tomato chilli sauce, and fold into the

cauliflower until all is combined. Allow it to cooked until cauliflower is

tender and sauce really starts to coat the cauliflower. To serve, ladle some

sauce onto a plate, plate some cauliflower, sprinkle salt and black pepper to

taste, and shred some sharp cheddar over the top. Serve. Yields 6

servings.