Fresh cauliflower florets fried in clarified butter and served with sage brown butter and Vesterhavsost (an aged Danish hard cheese; a mature Gouda or Parmesan works in its place). A wonderful starter that is very easy to make — and one that also goes beautifully as a side for the barbecue: steak, chicken or even a piece of salmon.
It really is quick to make, and the nutty flavour of the brown butter is a perfect match for the sage and the Vesterhavsost.
Butter-fried cauliflower with brown butter, sage and Vesterhavsost
Recipe for butter-fried cauliflower with sage – perfect as a starter or as a side dish.
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Ingredients
Butter-fried cauliflower
- 1-2 cauliflower
- Clarified butter, for frying – or ghee
- Salt and pepper
To serve
- 100 g butter
- 8 sprigs sage, approx. 30 leaves
- 100 g Vesterhavsost (aged Danish hard cheese), grated
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Method
Butter-fried cauliflower
- Rinse the cauliflower and break it into small florets. Cut some of them as well, so you get a few flat pieces that will take on good colour in the pan.
- Melt the clarified butter in a frying pan over medium heat and fry the cauliflower on all sides until the pieces are golden. Season with salt and pepper. Meanwhile, make the brown butter.
Brown butter with sage
- Melt the butter in a small saucepan over medium heat — on my hob that is 5-6 out of 9.It takes about 5 minutes for the butter to brown.
- Stir the butter constantly and take the saucepan off the heat as soon as it starts to brown, so it doesn’t burn. The saucepan is hot and the butter will keep taking on colour after you remove it from the heat.
- Add the fresh sage leaves to the saucepan and stir constantly – until it stops foaming.
- Serve the cauliflower topped with the brown butter, the sage leaves, grated Vesterhavsost and freshly ground pepper.
Nutrition
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kan jeg lave blomkålen 2 timer før? Også varme det i en meget varm ovn.
Hej Stine
Uhhh har ikke prøvet, så ved ikke hvordan det vil blive.
Men tænker umiddelbart ikke der skulle være noget i vejen for det, men undlad at give den for meget når du laver den første gang, så den beholder en smule sprødhed:)
Warm wishes, Dianna
Giver det så meget mere med klaret smør til stegning?
Hej Jen
Altså det der er med klaret smør, er at du sikrer det ikke branker/brænder på. Så til sådan en her, hvor blomkålen skal stå og blive gylden og lækker, der foretrækker jeg klaret smør, – så jeg sikrer det ikke brænder på:)
Og ellers kan ghee varmt anbefales:)
De bedste hilsner
Dianna