rapeseed oil, cold pressed
fresh parsley, finely chopped
salt and pepper
Cut away the outer leaves of the cauliflower and wash under running cold water. Place upright on your work surface and cut slices of 1 cm thick with a sharp knife. Bigger and smaller parts can be used. Be sure of nice flat sides though, giving the cauliflower the chance to caramelize in the pan. Caramelization means flavour and you want that as much as possible.
Take your largest frying pan and heat 4 tablespoons rapeseed oil. Fry cauliflower slices side by side light brown on both sides. Sprinkle with a teaspoon of turmeric powder. Lower the heat and let the cauliflower bake for about 15 minutes. If it is too dry, add a splash of water and let it simmer slowly. The raw cauliflower will transforms into golden, caramelized deliciousness. Keep an eye on it to be sure to keep a bite.
Before serving cover the cauliflower with a handful of finely chopped fresh parsley for nice taste and garnish, some salt and pepper and if you like some extra cold pressed oil.
Wine pairing: Maurer Winery, Furmint 2019. Sweet caramelization of the cauliflower and the freshness and natural intense fruitiness of this medium bodied dry white wine goes perfectly well together.
Note: Cold pressed Rapeseed Oil, the unrefined version, is an incredible versatile oil. Not only it has beautiful yellow color, buttery taste and high smoking point! It also has the lowest amount of saturated fats of all vegetable oils. Ideal for all roasting and baking purposes as well as for salad dressing.