Video Course: Cauliflower a la Greque

Cauliflower is pungent and needs big flavors.  In this recipe we deliver them in the form of spring onion, anchovy, white wine, lemon, and capers.  The most important principle to understand here is that we’re trying to reduce the liquid in precisely the amount of time it takes to steam the cauliflower.  That way, when the cauliflower is cooked, the flavors are concentrated and coating the vegetable.
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