Cauliflower Sautéed in Butter (Chou-fleur Sauté recipe
ingredients
1.5 kg cauliflower
2 juice of lemons
butter
salt and milled pepper
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.
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.
serving amount
serves 10
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