Le chou-fleur au piment

Spicy cauliflower

Preparation info
  • Serves


    • Difficulty


Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Cauliflower does not often appear on tables in the South-West, but the Basque country provides a very tasty way of serving it. Naturally the local piment plays a prominent part. It is useful for the cook to know in advance whether those who are going to enjoy it like their piment strong or less so.


  • 3 tbsp extra virgin olive oil or walnut oil
  • 1 piment d’Espelette or 2 tsp


Sever the florets from the cauliflower stem, keeping them whole. A bread knife is good for doing this.

Cover the base of a sauté pan with the oil and allow the pepper and garlic to sweat in it over a gentle heat for 15 minutes or so. This will extract some of the flavour from the pepper while at the same time turning the oil a pretty orange colour.

Meanwhile, steam the cauliflow