This is a classic French dish. “Chou fleur au beurre”. It can be marvelous, if cooked well. As all the simple preparations, it needs attention to be perfect!
ingredients for 4 servings (cost about 1,5 € pp)
- 4 small cauliflowers
- 250 g butter
- salt
- Chopped pistachios
- Coarse pink pepper
- Chopped parsley
Small whole cauliflowers in the oven, as the French do, who baste them every five minutes or even more often with plenty of salted butter. The whole preparation needs more than 1 hour, until the cauliflower is completely softened and soaked from the butter, first covered with paper and then uncovered to caramelize!
So, first of all we buy 4 very small cauliflowers, we wash them, trim them and pat them dry.
We beat the butter with some tablespoons of water (in order to make it creamy) and the salt in the mixer, we check the salt with our fucking tongue – it exists for that reason – and we start greasing the vegetables. We leave the cauliflowers in the fridge wraped with plastic for at least for 3-4 hours.
We heat the oven to 180o C and we bake the cauliflowers covered with parchment paper. Every 5 minutes or sooner we baste the cauliflowers with the salted butter.
WARNING: IF YOU DON´T BASTE OFTEN THE RECIPE WILL FAIL!
When the cauliflowers become very tender (more than an hour), we remove the paper and we raise the temperature to 210o C, for 5 mins in order to caramelize them.
We serve hot, we re-baste with the butter and we sprinkle with the pistachios, the rose pepper and the parsley.
