Cauliflower in orange sauce
4 servings
45 minutes
Cauliflower in orange sauce is an exquisite dish of French cuisine that combines the tenderness of vegetables with the aroma of citrus. This dish likely originated from the culinary experiments of French chefs aiming to add new depth of flavor to classic vegetable recipes. The vibrant orange sauce, enhanced with notes of white wine, saffron, and coriander, transforms ordinary cauliflower into an elegant gastronomic delight. The sweet-and-sour taste of the sauce perfectly harmonizes with the softness of the stewed vegetables, making the dish versatile — it is great for a light dinner or as a side for fish or white meat. Serving it with a thick reduced sauce creates an exquisite texture and rich aroma, while the bright colors of the ingredients make it a true decoration for any table.
1
Thinly slice the orange peel with a knife, trying not to include the white flesh. Cut into thin strips.
- Oranges: 2 pieces
- Lemon: 1 piece
2
Break the cabbage head into florets.
- Cauliflower: 1000 g
3
Slice the onion into thin half-rings.
- Shallot: 3 g
4
Chop the carrot into slices.
- Carrot: 1 piece
5
Squeeze juice from oranges and lemon. Strain through a sieve.
- Oranges: 2 pieces
- Lemon: 1 piece
6
Add wine and saffron to the juice. Add a pinch of coriander seeds. Bring the sauce to a boil.
- Dry white wine: 300 ml
- Saffron: 0.5 teaspoon
- Coriander seeds: pinch
7
Place cabbage, carrots, onion, and citrus zest in a thick-walled dish. Pour half of the sauce over it. Add salt and pepper.
- Cauliflower: 1000 g
- Carrot: 1 piece
- Shallot: 3 g
- Oranges: 2 pieces
- Salt: pinch
- Ground black pepper: pinch
8
Cook the vegetables until they are soft.
9
Reduce the second half of the sauce over low heat, uncovered, until half the volume. Pour over the cooked vegetables.
