Christine McFadden Cookery and Food Writing
Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with
Sweet Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick Pea Pancakes with Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup
with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Herbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with
Star Anise, Coriander
and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Stroganoff
Venison Vindaloo
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Recipe pan fried cauliflower herbs Christine McFadden South West

Pan-Fried Cauliflower with Herbs and Lemon

Steamed florets are fried in unsalted butter with garlic, lemon zest and a lively herb such as thyme, chives or lovage. Don't stint on the butter, and use plenty of breadcrumbs for crunch, making sure both the cauliflower and breadcrumbs are golden.

cauliflower 1 small, leaves discarded
unsalted butter 75g
stale breadcrumbs 5 tbsp
olive oil 1 tbsp
garlic clove 1, thinly sliced
thyme, chives or lovage chopped to make 3 tbsp
lemon finely grated zest of ½
sea salt flakes
coarsely ground black pepper

1) Steam the cauliflower over boiling water for 10–15 minutes until reasonably tender but not disintegrating. Divide into bite-sized florets and set aside.

2) Melt half the butter in a frying pan over medium-high heat. When it sizzles, add the breadcrumbs and fry until crisp and golden. Tip into a small bowl, and wipe out the pan.

3) Heat the oil and remaining butter over medium heat. Add the garlic, herbs and cauliflower florets. Fry for 3–4 minutes, tossing gently, until the cauliflower is flecked with gold.

4) Tip into a warm serving dish. Scatter with the breadcrumbs, lemon zest, a good pinch of sea salt flakes and several grindings of black pepper.

5) Pour over any juices from the pan and toss carefully to mix.

Recipe © Christine McFadden from Cool Green Leaves and Red Hot Peppers published by Frances Lincoln

    Photography: Christine McFadden    
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