10th December 2015
Interview: Killian Fox
Photographs: Dan Dennison
Serves 2 as a starter or light lunch
1 small cauliflower, leaves removed, cut in quarters
100g butter (or more if you’re feeling extravagant)
Fresh herbs (thyme, lemon thyme, rosemary, oregano), a few sprigs of each
1 small sweet summer onion, roughly diced
4 tbsp cider vinegar
A handful of redcurrants (slightly unripe is best)
Put a large frying pan on a low heat and add a generous chunk of butter. Let it bubble for a while and then sit the quarters of cauliflower in the pan. Leave the cauliflower to caramelise, turning from time to time (Daniel likes to keep one side raw) until it turns a deep golden-brown – almost burnt. A few minutes before the cauliflower is done, add the herbs (full sprigs) and crush in a few of the redcurrants. If the butter in the pan starts to dry up, add more.
Remove the cauliflower to serving plates. Add the diced onion to the pan and cook for 2 or 3 minutes before adding the vinegar and the rest of the berries. Cook for another couple of minutes and then spoon the mixture over the cauliflower.