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The OG lasagne

50 minutes

Cauliflower recipes

Roast cauliflower with stuffing

45 minutes–1 hour

Braai recipes

Braaied skilpadjies

30 minutes

Braai recipes

Fish braaied in paper

20 minutes

Italian recipes

Lentil ragú

30 minutes

Cheese recipes

Saag feta

10 minutes

Christmas recipes

Baked celeriac

3 hours

Cabbage recipes

Savoy cabbage and lemony ricotta bake

1 hour

Beef recipes

Oxtail potjie

3 hours

Braised cauliflower with butter beans

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 T extra virgin olive oil
1 head cauliflower, cut into florets
4 shallots, peeled and cut into wedges
4 cloves garlic, thinly sliced
50 g butter
sea salt and freshly ground black pepper, to taste
1 t dried thyme
2 cups chicken or vegetable stock
1 x 400 g can butter beans, drained
12 anchovies
1 lemon, zested and juiced

Method

1. Heat the olive oil in a pan. Fry the cauliflower and shallots until slightly charred, then add the garlic and butter. Season and add the thyme, then the stock.

2. Simmer for 8–10 minutes, or until the cauliflower is tender. Add the butter beans and anchovies. Stir in the lemon juice. Serve in a bowl sprinkled with the lemon zest.

Find more cauliflower recipes here.

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Thalia Pillay

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The OG lasagne

Roast cauliflower with stuffing

Braaied skilpadjies

Fish braaied in paper

Lentil ragú

Saag feta

Baked celeriac

Savoy cabbage and lemony ricotta bake

Oxtail potjie

Braised cauliflower with butter beans

Braised cauliflower with butter beans

Ingredients

Method