24 December 2012,03:06 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a pan, fry the shallot and garlic for 2 minutes.
  • Stir in the tomatoes, fructose, vinegar and tarragon. Season with salt and black pepper.
  • Bring to the boil and simmer for 2 minutes.
  • Wash the cauliflower and cut into quarters. Place in a suitable bowl, and season with salt and pepper.
  • Pour over the sauce. Cover with foil or greaseproof paper and tie down.
  • Place in a steamer or covered saucepan half-tilled with boiling water and steam for 25 minutes.
  • Check the liquid level frequently and add more boiling water if necessary.
  • Remove the greaseproof paper or foil, transfer to a serving dish, and serve sprinkled with chopped fresh tarragon.
  • Serve hot.


  • 2 tablespoon Cooking oil
  • 4 shallots, peeled and finely chopped
  • 4 cloves garlic, peeled and crushed
  • 750 grams chopped tomatoes in natural juice
  • 30 grams fructose
  • 4 tablespoons tarragon vinegar
  • 2 tablespoon chopped tarragon
  • Salt
  • Freshly ground black pepper
  • 2 large cauliflowers
  • Chopped tarragon, to garnish

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