CABBAGE KARMA is an elegant organic spice blend for cabbage and other leafy vegetable dishes. In collaboration with Ditte Ingemann – Danish cookbook writer, food critic, blogger and most of all, leafy greens lover – we have developed this unique blend consisting of coriander seeds infused in orange oil with fennel seeds, sumac, black pepper and lemon thyme.
CAULIFLOWER VEGGIE STEAKS WITH BROWN BUTTER AND CAPERS (for 4 persons)
Black Sri Lanka pepper,
2 teaspoons Cabbage Karma,
50 g butter,
50 g hazelnuts,
4 tablespoons capers,
a handful of parsley.
Cut the cauliflower into 1 cm slices. Sauté them in a bit of olive oil and season with salt, pepper and Cabbage Karma. Fry the cauliflower steaks for approx. 4-5 minutes on each side. Roast the hazelnuts on a dry pan until the skins loosen and turn golden. Let the nuts cool before coarsely chopping them. Melt the butter in a small saucepan on low heat till it turns brownish. Make sure the heat is not too high as to burn the butter. Take the pan off the heat and let the butter stand and settle. Scoop some clear browned butter with a spoon and spread it over the cauliflower steaks. Top with hazelnuts, chopped parsley and capers.
Not all super-recipes wear capers, but this one does!