Ingredients
- 1 stick unsalted butter
- 1 onion, coarsely chopped
- 1 shallot, coarsely chopped
- 2 garlic cloves, sliced
- One 2-pound head of cauliflower, cut into medium-size florets
- 4 thyme sprigs
- 1 bay leaf
- 1 quart low-sodium chicken broth
- 4 cups water
- Salt and freshly ground pepper
- Pinch of freshly grated nutmeg
- Seared Scallops , Herb Salad and Dijon-Roasted Cauliflower , for serving
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