Roasted cauliflower with Cafe de Paris butter 

Cook time: 5 minutes 

Prep time: 15 minutes 

Serves: 6 

300 gm soft unsalted butter  

1 tbsp tomato ketchup  

1 tbsp dijon mustard  

1 tbsp capers, chopped  

1/2 cup shallots or onions, finely diced  

1 tbsp Italian parsley, finely chopped  

1 tbsp thyme leaves, lightly chopped  

2 cloves garlic, peeled and smashed  

6 anchovy fillets, finely chopped  

1 tbsp brandy  

1 tsp worcestershire sauce  

1 tsp sweet paprika  

1 tsp curry powder  

Pinch of cayenne pepper  

Juice of 1 lemon  

1-1½ tsp salt  

1-2 heads cauliflower, cut into florets 

Using a large mixing bowl combine all the ingredients (apart from the cauliflower) together and mix well.  

Roll into 5cm thick cylinder rolls using greaseproof paper to form the roll and then wrap tightly in clingfilm.  

Store in fridge.

Bring a large pot of salted water to the boil and drop in the cauliflower florets, cook for 2 minutes before draining.  

Heat a cast iron or large frypan and drop in the cauliflower in smaller batches. maybe a ¼ cauliflower at a time.  

Add in 2 tbsp of café de paris butter and toss. Repeat until all the cauliflower has been sauteed. This is done quickly as you don't lose the flavours of the butter  

Serve.

LISTEN ABOVE

<h2>Roasted cauliflower with Cafe de Paris butter&nbsp;</h2>
Cook time: 5 minutes&nbsp;
Prep time: 15 minutes&nbsp;
Serves: 6&nbsp;
300 gm soft unsalted butter &nbsp;
1 tbsp tomato ketchup &nbsp;
1 tbsp dijon mustard &nbsp;
1 tbsp capers, chopped &nbsp;
1/2 cup shallots or onions, finely diced &nbsp;
1 tbsp Italian parsley, finely chopped &nbsp;
1 tbsp thyme leaves, lightly chopped &nbsp;
2 cloves garlic, peeled and smashed &nbsp;
6 anchovy fillets, finely chopped &nbsp;
1 tbsp brandy &nbsp;
1 tsp worcestershire sauce &nbsp;
1 tsp sweet paprika &nbsp;
1 tsp curry powder &nbsp;
Pinch of cayenne pepper &nbsp;
Juice of 1 lemon &nbsp;
1-1½ tsp salt &nbsp;
1-2 heads cauliflower, cut into florets&nbsp;
Using a large mixing bowl combine all the ingredients (apart from the cauliflower) together and mix well. &nbsp;
Roll into 5cm thick cylinder rolls using greaseproof paper to form the roll and then wrap tightly in clingfilm. &nbsp;
Store in fridge.
Bring a large pot of salted water to the boil and drop in the cauliflower florets, cook for 2 minutes before draining. &nbsp;
Heat a cast iron or large frypan and drop in the cauliflower in smaller batches. maybe a ¼ cauliflower at a time. &nbsp;
Add in 2 tbsp of café de paris butter and toss. Repeat until all the cauliflower has been sauteed. This is done quickly as you don't lose the flavours of the butter &nbsp;
Serve.
LISTEN ABOVE

News, opinion, analysis, lifestyle and entertainment – we’ve got your Sunday morning listening covered with The Sunday Session with Francesca Rudkin on Newstalk ZB.

The Sunday Session with Francesca Rudkin

Mike van de Elzen: Roasted cauliflower with Cafe de Paris butter

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/38a0c680-4bfe-4a60-a620-b2e8000cf156/transcript