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Japanese
Japanese Lamb Cake
Our tested Glazed Lamb Cake: delicate, generous, and balanced with miso and mirin. Serves 4...
Japanese · Side
Japanese Cauliflower Gratin
This Japanese Gratin leans on soy and ginger to do the heavy lifting. We stir-fry the Cauliflower for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the soy and ginger 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 stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dashi stock and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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