Roast Cauliflower with Devilled Lamb’s Kidneys

Name: Roast Cauliflower with Devilled Lamb’s Kidneys
Yield: Serves 4
Cuisine: British
Ingredients: 6-10 black peppercorns, coarsely crushed; 8 small gherkins, finely chopped; 4 shallots, peeled and finely chopped; 2 tablespoons double cream; 1 teaspoon English mustard; 200 ml good beef stock; 2 teaspoons plain flour; 40 g butter; 14 lamb’s kidneys, halved and trimmed; 3 tablespoons water; 100 g butter; 3 tablespoons cider vinegar; plain flour for dusting; salt and freshly ground black pepper; 1 small cauliflower, trimmed; a good pinch of cayenne pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Pan-roasting a thick slab of cauliflower is an ingenious way to serve it. Ray Driver, my old sous chef at Le Caprice, came up with the idea some years ago and it went down a treat. You can use a piece of cauliflower like this as a base for all sorts of meaty dishes, but I reckon its caramelised sweetness is best suited to offal.

Ingredients

1 small cauliflower, trimmed
salt and freshly ground black pepper
100 g butter

Europe
United Kingdom
Main course
January
Winter

Method

Preheat the oven to 200°C/gas 6. Cook the cauliflower whole in boiling salted water for about 8 minutes. Drain in a colander, then place under c