Name: Cauliflower with vadouvan butter
Yield: Serves 4
Ingredients: 2 black cardamom pods, crushed with the back of a knife; 2 tbsp sunflower oil; 2 tbsp mustard seeds; ½ tsp chilli powder; 1 tsp turmeric; 15 g fresh ginger, finely chopped; 4 shallots, thinly sliced; 4 garlic cloves, thinly sliced; sunflower oil; 1 recipe crispy capers; sea salt; 4 cloves; 2 tbsp cumin seeds; 2 strips of orange peel; 4 bay leaves; 2 tbsp fennel seeds; 2 tsp curry powder; 250 g butter; 1 tsp salt; 10 peppercorns; 1 good-sized cauliflower

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

This is a lovely way to jazz up the humble cauliflower, and it is a great accompaniment to any protein or as a meal in its own right.

Ingredients

Vadouvan Butter

4 shallots, thinly sliced
4 garlic cloves, thinly sliced
15 g fresh

Method

Sweat down the shallots, garlic and ginger in a wide pan with the sunflower oil until soft and translucent. Add the bay, orange peel, cloves, fennel, cumin, mustard seeds, curry powder, black cardamom, turmeric, chilli, peppercorns and salt and cook for 10 minutes on a medium-low heat, stirring so the spices don’t burn. The spices will soak up the oil, so add another splash if you think it need