Steamed cauliflower sans flavouring could be a tad boring, but done this way it is simply delicious. Steaming forces flavour into the cauli, then the evaporating verjuice helps it brown. Nice one.
1 small cauliflower, or a little more than half a large one
½ cup verjuice (or use dry white wine)
¼ tsp chilli flakes
¼ cup golden sultanas
1 tsp fresh (or ½ tsp dried) marjoram
2 Tbsp extra virgin olive oil
½ tsp salt, or to taste
1 Trim cauliflower and cut into florets. Put florets in a large frying pan with verjuice, chilli flakes, sultanas, marjoram, oil and salt. Cover pan with a lid and steam gently for 15 minutes, stirring 2-3 times.
2 Remove lid, then let the cauliflower brown (the juices will evaporate). Serve hot or at room temperature.