Cauliflower with vadouvan butter

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

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

Main course
Side dish
Vegetarian
Gluten-free
Winter

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