CAULIFLOWER WITH CAFÉ DE PARIS BUTTER
SERVES: 6-8
PREP TIME: 15 minutes
Yes, I know it's a very long ingredients list, but this butter adds a huge amount of flavour to cauliflower, green beans, steak, and almost anything else you'll cook this summer. It keeps in the fridge for up to two weeks, or wrap and freeze small rolls and pull one out just before you need to use it.
INGREDIENTS
300g soft unsalted butter
½ tbsp tomato ketchup
½ tbsp dijon mustard
½ tbsp capers (in brine), rinsed and
coarsely chopped
¼ cup shallots or onions, finely diced
1 tbsp flat leaf parsley, finely chopped ½ tbsp thyme leaves, lightly chopped 1 clove garlic, very finely chopped 6 anchovy fillets, rinsed and finely chopped 1 tbsp brandy
1 tsp Worcestershire sauce
½ tsp sweet paprika
½ tsp curry powder pinch of cayenne pepper juice of 1 lemon
1-1½ tsp salt
1-2 heads cauliflower, cut into florets
METHOD
1 Add all the ingredients except the cauliflower into a large bowl and mix well.
2 Turn out onto a sheet of greaseproof paper and roll into a 5cm thick cylinder/s. Wrap tightly in plastic wrap, and store in the fridge
3 Bring a large pot of salted water to the boil and drop in the cauliflower florets. Cook for 3 minutes before draining.
4 Heat a cast iron or large frypan and add in the cauliflower in small batches – I do about a quarter of a cauliflower at a time. Drop in 2 tbsp of the Café de Paris butter, toss and saute. Repeat until all the cauliflower has been sauteed.