A fresh take on Cauliflower Cookies, built on caramel and pepper and finished the way we like it. Ready in about 1 hr 45 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the caramel and pepper elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the hoisin and the rest of the caramel and pepper flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
A fresh take on Cauliflower Hash, built on caramel and pepper and finished the way we like it....
Vietnamese
Members
A fresh take on Salmon Pilaf, built on lemongrass and chilli and finished the way we like it....
Vietnamese
Members
This Vietnamese Hash leans on caramel and pepper to do the heavy lifting. We braise the...
Vietnamese The kind of Vietnamese plate you make on repeat. herb and peanut, a proper char, and a finish...