“My favourite vegetable at the moment is the cauliflower. I’m going to caramelise it with butter, apple vinegar, some fresh berries and herbs – really simple. When the cauliflower is really fresh I like to keep one side raw and let that mix with the caramelisation flavours. The butter in this dish also balances the acidity of the vinegar and the berries.”
– Daniel Berlin, chef, Skåne, Sweden
Serves 2 as a starter or light lunch
INGREDIENTS
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)
METHOD
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.
