15min 4 ppl
Breaded Cauliflower Sainte-Menehould
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 10g
Carbs 48g
Fats 16g
About this dish
Slow-simmered cauliflower is cooled in its own aromatic broth until the florets turn silky and custard-tender, then pressed into a golden, herb-flecked breadcrumb crust and pan-fried until deeply caramelised — the classical Sainte-Menehould technique that transforms a humble vegetable into something genuinely extraordinary.
Allergy Info
Gluten, Celery, Sulphites, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Cauliflowertrimmed into large florets (approx. 800g prepared weight)1 large
- White Onionhalved and studded with 3 cloves1 medium
- Celery Stalksroughly chopped2 whole
- Carrotroughly chopped1 medium
- Garlic Clovessmashed4 whole
- Flat-Leaf Parsleyfinely chopped2 tbsp
- Fresh Thyme Leaves1 tsp
- Lemoncut into wedges, to serve1 whole
Dairy & Eggs
- Unsweetened Oat Milk120 ml
Dried Goods
- Water2 litres
- Fine Dry Breadcrumbspanko processed until fine, or day-old sourdough crumbs180 g
Spices & Seasonings
- Bay Leaves2 whole
- Black Peppercornswhole1 tsp
- Fine Sea Saltplus more to taste1 tsp
- Sweet Smoked Paprika1 tsp
- Garlic Powder0.5 tsp
- Freshly Ground Black Pepper0.5 tsp
- Flaky Sea Salt to finish
Oils & Condiments
- Dijon Mustard2 tbsp
- Olive Oil1 tbsp
- Neutral Oil (such as sunflower or rapeseed)for frying4 tbsp
Utensils
- Large Pot
- Wire Rack
- Kitchen Paper
- Shallow Bowl
- Wide Shallow Bowl
- Large Heavy-Based Frying Pan (Cast Iron or Stainless Steel)
- Skewer
Method
1
Combine the water, onion, celery, carrot, garlic, bay leaves, peppercorns and 1 tsp fine sea salt in a large pot. Bring to a rolling boil over high heat, then reduce to a steady simmer and cook for 10 minutes to build an aromatic broth.
Approx. 10 minutes
2
Add the cauliflower florets to the simmering broth, ensuring they are fully submerged. Simmer uncovered for 12–15 minutes until the florets are completely tender throughout and offer no resistance to a skewer, but still hold their shape.
Approx. 14 minutes
3
Remove the pot from the heat and allow the cauliflower to cool in the broth for at least 30 minutes until it reaches room temperature. (This step is non-negotiable — cooling in the broth allows the florets to absorb seasoning and develop their characteristic silky texture.)
Approx. 30 minutes
4
Lift the cooled florets onto a wire rack set over a tray and pat thoroughly dry with kitchen paper. Discard the broth or reserve for another use.
Approx. 0 minutes
5
Whisk together the oat milk, Dijon mustard and olive oil in a shallow bowl until smooth and emulsified.
Approx. 0 minutes
6
Combine the breadcrumbs, parsley, thyme, smoked paprika, garlic powder and ground black pepper in a separate wide shallow bowl and mix thoroughly.
Approx. 0 minutes
7
Working one floret at a time, dip each piece into the mustard wash, turning to coat evenly and allowing any excess to drip off, then press firmly into the breadcrumb mixture on all sides, patting to adhere. Set breaded florets back on the wire rack.
Approx. 0 minutes
8
Heat 2 tbsp of the neutral oil in a large heavy-based frying pan (cast iron or stainless steel) over medium-high heat until shimmering. Add half the breaded florets in a single layer without crowding, flat sides down.
Approx. 0 minutes
9
Fry undisturbed for 3–4 minutes until the underside is deep golden-brown, then turn and fry each remaining side for 1–2 minutes until evenly caramelised all over. Transfer to a clean wire rack.
Approx. 5 minutes
10
Wipe the pan, add the remaining 2 tbsp oil, and repeat with the second batch, frying for 3–4 minutes undisturbed until deeply golden.
Approx. 4 minutes
11
Season immediately with flaky sea salt and serve at once with lemon wedges alongside.
Approx. 0 minutes
