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Cauliflower with vadouvan butter

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Changing Tides: A Cookbook

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

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