Cauliflower and Coriander

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PETER CULLEN

Cauliflower and Coriander

I tried Delia's recipe this evening which suggests that the onions are fried for 5 minutes until soft. So far so good. The next step is to raise the heat right up and add the cauliflower. The result, unsurprisingly, is burnt onions. Have I got this wrong?

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sam from worthing

Cauliflower & Coriander

What is the title of the recipe you are referring to, I can't seem to see which one you mean.

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PETER CULLEN

Cauliflower and Coriander

Delia Smith's Complete Cookery Course
Sauteed cauliflower with coriander
Page 427

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sam from worthing

Cauliflower & Coriander

hmmmmmmm, interesting.

in my issue of CCC, its on page 341, lol.

i see what you mean by the instructions, i can imagine you would get burnt onion, and also i would imagine if the oil is VERY hot, then the coriander seeds will spit all over the place.

I am trying to think while looking at the recipe how to maybe help, i think, maybe gently saute the onion and coriander and garlic, before turning heat up a touch, then add the cauliflower, that way i am sure you could control the caramalisation of the onion better. but then you may not get the nutty golden flavour she mentions in the method.

or, another thought just sprung to mind - rather than a frying pan, what about trying it in a wok - that way you can swirl it around and push back into the oil - but not have the flame up to full pelt, just more than mid way.

does that make sense?

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PETER CULLEN

Cauliflower and Coriander

Thanks for that. It's worth trying. I also wondered about reserving the onion until the cauliflower was browned and then returning the onion to the pan?

 
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