“Bread feeds the body, indeed, but flowers feed also the soul”*

Today I will tell of such a  flower, that feeds the body and the soul: cauliflower!

Lately cauliflower became very popular around here (thanks to one famous chef). I got caught up in that as well, but (as always?) with my (improved) version, so here it is:

  • one whole cauliflower
  • 300-500ml (1-2 cups) beef stock- it is essential to have good quality beef stock. It is the whole point here!
  • sage, thyme, rosemary and whatever you’ve got
  • dried chili
  • celery root or stalks (optional)
  • butter

Cauliflower laying in beef stock, waiting for the steam

Put the flower in a heavy pan, that fits the oven (or a pan that you can cover in tin-foil. Put the stock and celery on the bottom of the pot, then put in the herbs over everything. Cover the pan and put in a preheated oven (200C) for 40-60min, until the flower is soft. Take off the cover and sprinkle butter over the cauliflower. Continue baking, or grilling, for 20-30min, until golden brown and the fluids on the bottom are dried.  You can serve it either hot or warm.

The taste of the cauliflower after it 'drank' all the beef stock is really deep and complex

* Quote in headline is from the Koran.

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