Recipe serves  4


  • 1 cauliflower
  •  Salt and pepper to taste
  •  2 tablespoons olive oil
  •  1 tablespoon butter
  •  2 medium onions, grated
  •  1 cup chopped fresh mushrooms
  •  1 tablespoon Dijon mustard
  •  2 tablespoons ketchup
  •  2 tablespoons Worcestershire sauce
  •  1/4 cup cognac or brandy for flambéing (optional)
  •  1 cup peeled tomatoes from a can, juiced in the blender
  •  3/4 cup heavy cream


Wash the cauliflower and dry. Sir in in a pan for 5 min until browned. Bring it to the oven for 10 min to grill.
In a large sauce pan, heat 2 tablespoons of olive oil and butter on high heat. Sear cauliflower for about one minute. Add the onions and garlic and cook for about 3 minutes. Add the 1/4 cup cognac and stir until it evaporates.
Be careful, since it might flame. Cook for another minute, stirring to deglaze pan.
Turn the heat down to medium and add the pealed tomato, mustard, Worcestershire sauce, ketchup, and water. Cook about 8 to 10 minutes, stirring occasionally.
Add the mushrooms and fold in the cream.
Serve the dish immediately with a side of white rice and potato chips.

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