A five-spice take on Cauliflower Bisque, built on sweet and sour and finished the way we like it. Ready in about 1 hr 12 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the sweet and sour 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 sichuan peppercorns and the rest of the sweet and sour flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Chinese
Members
A five-spice take on Chickpea Pudding, built on black bean and garlic and finished the way we...
Chinese A glossy take on Halloumi Roast, built on black bean and garlic and finished the way we like...
Chinese
Members
Weeknight-friendly Turkey Fritters with the sweet and sour we come back to again and again. Big...
Chinese A wok-tossed take on Chickpea Dip, built on black bean and garlic and finished the way we like...