Mike van de Elzen: Roasted cauliflower with Cafe de Paris butter

Roasted cauliflower with Cafe de Paris butter 

Cook time: 5 minutes 

Prep time: 15 minutes 

Serves: 6 

300 gm soft unsalted butter  

1 tbsp tomato ketchup  

1 tbsp dijon mustard  

1 tbsp capers, chopped  

1/2 cup shallots or onions, finely diced  

1 tbsp Italian parsley, finely chopped  

1 tbsp thyme leaves, lightly chopped  

2 cloves garlic, peeled and smashed  

6 anchovy fillets, finely chopped  

1 tbsp brandy  

1 tsp worcestershire sauce  

1 tsp sweet paprika  

1 tsp curry powder  

Pinch of cayenne pepper  

Juice of 1 lemon  

1-1½ tsp salt  

1-2 heads cauliflower, cut into florets 

Using a large mixing bowl combine all the ingredients (apart from the cauliflower) together and mix well.  

Roll into 5cm thick cylinder rolls using greaseproof paper to form the roll and then wrap tightly in clingfilm.  

Store in fridge.

Bring a large pot of salted water to the boil and drop in the cauliflower florets, cook for 2 minutes before draining.  

Heat a cast iron or large frypan and drop in the cauliflower in smaller batches. maybe a ¼ cauliflower at a time.  

Add in 2 tbsp of café de paris butter and toss. Repeat until all the cauliflower has been sauteed. This is done quickly as you don't lose the flavours of the butter  

Serve.

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks.

Speaker 2 (00:11):
EDB, and it is time for a resident shieft Mike Vanderlison.
Good morning, Good morning, So this week we're going to
talk about couliflower and butter. I like the fact that
you've got one that's sort of, you know, relatively inexpensive,
and one that she the price just keeps.

Speaker 3 (00:27):
Clocking up, well that's going down in price, and one
that's rapidly increasing.

Speaker 2 (00:33):
Do you use a lot of butter at the school?

Speaker 3 (00:36):
We try not, We try not to, but we were.
We were up until now and O'Day we were using
it from Costco because you could get the kilo blocks
of unsalted butter and it was nine to ninety nine
for a kilo. And I went into a local butcher
over last weekend and they had half a half of

(00:57):
five hundred pound of butter. It was fourteen ninety nine.

Speaker 2 (01:02):
Yeah, playing just under nine, so just your normal slaber butter.
But even that's just you know, but you.

Speaker 3 (01:11):
Know, and don't give me started like because they're getting
better prices for it overseas well, done good on there,
But why are we getting pinged as well. You know anyway,
I know, don't get me started.

Speaker 2 (01:23):
So you're going to talk about making a Cafe to
Paris butter.

Speaker 3 (01:30):
Yeah, So I thought I thought I would take the
very expensive butter and i'd kind of put it in
the realm of say Truffle World or Extra virgion Olible.
You know, it's an expensive commodity now, and so I
thought I'd take the butter and i'ld enhance it. I'll
take the butter. Instead of lathering it over your toast
or just checking a big block of it over your

(01:50):
your freshly steamed beans, let's actually create something out of
that butter that enhances it and makes it far better
than what fabulous butter l It is. So Cafe to
Berry butter is what we call a compound butter. So
you take it and you ingredients to it to improve it.
So there are a few ingredients within this recipe, so

(02:11):
just bear with me. It is a long recipe. You
may want to download it, but once you make it,
it is delicious. You put it over green beans, you
put it on tradition, you'd see a little block of
it sitting on top of your freshly grilled scotch filet,
mashed potatoes, a little bit of cafe to perry, butter,
steam beans, a little bit of cafe to barrier over
the top. It is an incredible compound butter.

Speaker 2 (02:33):
Because you can store it in the fridge, can't you
for a while totally.

Speaker 3 (02:37):
It will stay in the fridge for six months, or
you can put it in the freezer indefinitely. Really, And
the treck is when you roll it up into your
little round tubes. You then portion it up and you
then freeze it. So all you're doing is pulling out
one little block of it. You can potentially put it
into ice cube trays and then freeze it and then

(02:57):
you just popping out an ice cube of cafe to
perry and it defrosts and then you can use it.

Speaker 2 (03:03):
Oh fantastic, right, give us a sense of this recipe.

Speaker 3 (03:06):
Okay, here we go. Are you ready? So we start
with three hundred grams of butter that's just just unsalted
if you can get it. I know it's a little
bit more expensive a game, but hey, we're already going
to fifteen dollars. Let's go a little bit more. Check
that into a bowl and then to that you want
to add a tablespoon of tomato ketchup or tomato sauce,
A tablespoon of Dijon mustard, a tablespoon of capers that

(03:29):
have been chopped. I've got half a cuff of shalots
or white onions, just you know, like half an onion
that's been finely dice. Tablespoon of flat leaf parsi that's
been chopped up, a tablespoon of thyme leaves that have
been lightly chopped up. Two clothes of garlic that have
been peeled and smashed. Six anchovy filets. All of this
is about building flavor. Six anchovy flavors that have been

(03:50):
anchovy filets have been chopped up. Tablespoon of brandy, a
teaspoon of worcestershy sauce, a teaspoon of sweet paprika, a
teaspoon of curry powder, a pinch of cane pepper if
you want a bit of spice, the juice of one lemon,
and a teaspoon of so you might go, wow, is
the flavor of butter still going to be there after
all of that? Yes?

Speaker 1 (04:11):
It?

Speaker 3 (04:11):
Well, so just mix that all up and then I
just roll it in between some greaspberry paper into a
little log shape and then wrap it in clingfilm and
then just make a big Christmas cracker out of it.
If you're going to store it in your fridge, you
can just store it like that. You pull it out
and just slice it as you need it. Just cut
through the cling film and then just peel that off
and you've got your cafe to perry butter. But if

(04:32):
you're going to freeze it, my suggestion is to portion
it up into nice little discs, put that into a container,
and then put the container into the freezer and just
plow on disc as you need it.

Speaker 2 (04:42):
And then when you cook cool cauliflower, how do you
do that?

Speaker 3 (04:45):
I just blant it boiling water, as we know that
we know the gig boiling water. Drop it in heavily
salted water. If you're going to use the cauliflowers straight away,
you can basically drain it straight out of the water
into a fry pan a little bit of oil, saute
that off until you just dart getting a little bit
of color on the outside of that cauliflour, and then
throw in your cafe to piriy butter a quick sort.

(05:06):
You don't want to overcook the cafe to perry butter. Ideally,
you want to just serve it as is, because otherwise
you're cooking out all those lovely flavors. Just toss in
your cafe to Perry butter, give that a cook, toss,
serve it straight away. It is honestly. Once you make
cafe to Perry Butter and you use it, you will
use it over and over and over again, no matter
how much butter will go up.

Speaker 1 (05:26):
For more from the Sunday Session with Francesca Rudkin, listen
live to News Talks there Be from nine am Sunday,
or follow the podcast on iHeartRadio