Weeknight-friendly Cauliflower Slaw with the brown butter we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the brown butter elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dry white wine and the rest of the brown butter flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped tarragon and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
A bistro take on Chickpea Pancakes, built on white wine and shallot and finished the way we...
French Weeknight-friendly Black Bean Bites with the garlic and thyme we come back to again and again....
French The kind of French plate you make on repeat. garlic and thyme, a proper slow-cook, and a finish...
French
Members
This French Broth leans on brown butter to do the heavy lifting. We char the Sweet Potato for...