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Cauliflower, caramelised onion and shiitake mushrooms

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Recipe may contain soy, sesame and lactose.

Despite being vegetarian, this easy side is a real crowd pleaser. Cooked with shoyu (Japanese soy sauce) and garlic, it packs a real umami punch.

10 Ingredients


  • 1 tablespoon butter

  • 2 tablespoons olive oil

  • Sea salt and freshly ground black pepper

  • 1 small to medium cauliflower, cut into bite-sized pieces

  • 1 brown onion, sliced

  • 2 garlic cloves, finely chopped

  • 8 shiitake mushrooms, stalk ends removed, thinly sliced

  • 1/4 cup shoyu (Japanese soy sauce)

  • 2 teaspoons mixed black and white sesame seeds

  • Coriander leaves, to garnish

3 Method Steps


  • Step 1

    Melt the butter

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    (1 tablespoon butter) with half the olive oil (2 tablespoons olive oil) and a pinch of salt (Sea salt and freshly ground black pepper) in a frying pan over medium-high heat. Add the cauliflower (1 small to medium cauliflower, cut into bite-sized pieces), covering the whole base of the pan, and cook until dark brown (almost burnt). Turn and cook until dark brown on all sides. Remove from the pan and set aside.


  • Step 2

    Add the remaining oil to the pan, add the onion (1 brown onion, sliced) and cook for 8-10 minutes, until soft, brown and caramelised. Return the cauliflower to the pan and add the shiitake mushrooms (8 shiitake mushrooms, stalk ends removed, thinly sliced), garlic (2 garlic cloves, finely chopped) and shoyu (1/4 cup shoyu (Japanese soy sauce)). Stir to combine and cook for a further 3 minutes. Season with pepper, mix well and scoop into a serving dish.

  • Step 3

    Garnish with sesame seeds and (2 teaspoons mixed black and white sesame seeds) coriander (Coriander leaves, to garnish) to serve.
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Image by Alan Benson

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