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Cauliflower Sautéed in Butter (Chou-fleur Saut&eacute

ingredients

serves 10
1.5 kg cauliflower
2 juice of lemons
butter
salt and milled pepper

method

1. Trim away the outer leaves, retaining some of the inner tender leaves; hollow out the stem to a depth of 2 cm, then wash in cold salted water, cut in florets

2. Place into boiling salted water containing the lemon juice, reboil, skim and simmer for 8 minutes, keeping the cauliflower firm.

3. Drain well, then shallow fry in butter until light golden in colour, season with salt and milled pepper and serve.

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