Читать книгу Greenfeast - Nigel Slater - Страница 18

cauliflower 150g

garlic 2 cloves

ginger 30g

groundnut oil 2 tablespoons

dark miso paste 2 tablespoons

light miso paste 2 tablespoons

mirin 2 tablespoons

Cut the cauliflower into florets, then slice them thinly. Peel and thinly slice the garlic. Peel the ginger and cut into matchsticks.

Warm the groundnut oil in a shallow pan, then fry the garlic and ginger for a couple of minutes until pale and soft. Add the cauliflower, turning it over from time to time, letting it cook for four or five minutes until the slices colour lightly. By the time the cauliflower is cooked, the garlic should be a deep honey gold. Divide the cauliflower, garlic and ginger between four bowls.

Bring 1 litre of water to the boil, then stir in the miso pastes and the mirin. Simmer for two minutes, then ladle into the bowls over the cauliflower.