thefoodlessprocessed

The same method of stove-top braising used to make Radicchio and Black Grapes is repeated here.

Here are links to information about the less processed ingredient options: Fruit, Butter, Fresh Rosemary, Vegetables, Olive Oil.

Equipment

• a Pan with a Heavy Bottom and a Lid, for example, a 12-inch (about 30 cm) diameter Cast Iron Pan and a Lid.
• a Cutting Board and All-purpose Kitchen Knife

Ingredients

• a Small Head of Cauliflower, divided into florets
• a Knob of Fresh Ginger, peeled and chopped fine
• 4 Cloves of Garlic, chopped fine
• about 1/2 cup of Organic Apple, chopped in small bite-sized pieces. If the apple is organic, peeling is optional. If it is not organic, it is better to peel it as a safeguard against pesticides.
• about 2 Tablespoons of Extra-Virgin Olive Oil and 1 Tablespoon of Salted Butter
• a little Dry White Wine
• a Sprig of Organic Fresh Rosemary

Making the Cauliflower

• Heat the olive oil and butter together over medium heat. Add the ginger, garlic and apple and stir them around to coat them.
• Add the cauliflower and mix everything together well. Add the rosemary.

• Put the lid on the pan. Adjust the heat to low and cook the mixture in its juices.
• After about five minutes, add 2 or 3 tablespoons of the wine.
• Cover and braise for another five minutes. Check for doneness. If the liquid has evaporated and the cauliflower is not cooked to the desired degree of tenderness, add a tablespoon or two of water or wine. Cover and continue to braise.
• Add additions of liquid until the cauliflower is done to your liking. The total braising time for very tender cauliflower is about 20 minutes.
• When done, the liquid should be absorbed into the cauliflower or evaporated.