Mini cauliflowers are perfect for individual portions. A classic burnt butter sauce gets a kick with flavours from the Middle East
Gaggenau appliances: Combi-steam oven Induction or gas cooktop
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 6
| Ingredients | Preparation |
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6 mini cauliflowers 2 tbsp olive oil 1 tbsp za’atar Burnt butter sauce 125g butter 2 eschalots, peeled and thinly sliced 1 long red chilli, finely sliced 2 tsp Aleppo pepper 2 tsp sumac 1 lemon, juiced |
1. Preheat oven to Hot air 200°C + 30% humidity. 2. Peel off some of the outer leaves of the cauliflower. Place on a stainlesss steel unperforated tray. Drizzle over the oil and sprinkle with za’atar. Cook on shelf position 2 for 25 minutes until the cauliflowers are soft when pierced with a skewer. 3. Meanwhile, to make the sauce, heat the butter in a saucepan until browned. Add eschalots and chilli and cook until softened. Season with Aleppo pepper and sumac, squeeze over the lemon and remove from heat. To finish 1. Remove the cauliflowers from the oven and pour over the sauce. |
