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Cauliflower with Verjuice

—

14 November 2017 BY Julie Biuso
SERVES: 4

Cauliflower with Verjuice

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.

Ingredients
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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

Method
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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.

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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