Cauliflower butter
Difficulty level: easy
Servings 4 people
Ingredients
- 1 cauliflower Prince of Brittany
- 1 onion Roscoff AOP Prince de Bretagne
- 2 pods garlic rosé from Brittany Prince de Bretagne
- Salt
- Pepper
- 200 g tomato sauce in brick
- 70 g tomato paste
- 1 cube vegetable broth
- 20 cl of cream liquid
- A few drops lemon juice
- 2 large pieces butter (approximately 50 g)
- 2 c. tbsp yogurt
- 1 c. coffee chili pepper powder
- 1 c. coffee tandoori curry
- ½ c. coffee ginger powder
- 1 c. coffee cumin
- 1 c. coffee paprika
- 1 c. coffee garam masala
- 1 c. coffee turmeric
- 1 c. coffee cinnamon
- 1 pinch sugar
Instructions
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Wash the cauliflower. Cut the cauliflower into florets and place them on a sheet of baking paper. Drizzle the florets with a generous drizzle of olive oil. Roast them in the oven for around 30 minutes at 200°C.
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Finely slice 2 cloves of garlic and 1 onion then fry them in the pan for 5 minutes with olive oil.
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Add the spices, a pinch of sugar, salt and pepper, the tomato paste, the tomato sauce, the vegetable stock previously diluted in half a glass of water and the liquid cream to the pan. Then mix.
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Then add 2 large pieces of butter (around 50g), a few drops of lemon juice and mix well.
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Remove the pan from the heat then add 2 tbsp of yogurt. Mix vigorously.
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Add the florets to the sauce and mix well to coat them. Serve with rice.
Tips
If you don’t have all the spices it doesn’t matter, you may be missing 2 or 3. You can serve with rice and naan. You can decorate your cauliflower butter with a few parsley leaves for decoration.
© Prince of Brittany
