Equipment
Ingredients
Vegetables
- 1360 g cauliflower, cut into small florets
- 5 g ginger, freshly grated
- 9 g chives, freshly chopped
Spiced Butter
- 60 g unsalted butter
- 1 g turmeric
- cayenne pepper
- black pepper
- nutmeg
- cloves
Seasoning
- salt
- 15 ml lime juice, fresh
Nutrition (per serving)
Method
Cut the cauliflower into small, uniform florets using a paring knife.
Bring a large pot of salted water to a boil. Cook cauliflower in batches for 1 to 2 minutes until tender but firm.
Drain the florets and pat them completely dry with kitchen towels, then let them cool.
Melt the butter in a small saucepan over low heat.
Stir the turmeric, cayenne, black pepper, nutmeg, cloves, and grated ginger into the melted butter.
Place the cooled cauliflower in a large bowl, season with salt, and toss with the spiced butter until coated.
Transfer the mixture to an oven-proof serving dish.
Heat the cauliflower in a preheated oven at 200°C (400°F) for 10 minutes.
Garnish with fresh chives and lime juice immediately before serving.
Chef's Notes
- Ensure the cauliflower is cut into very small florets to maximize the surface area for the curry butter to coat.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 175°C (350°F) oven for 10 minutes or until warmed through.
