Serves: 4
Braised Cauliflower
3 large heads of cauliflower
Canola oil for drizzling, plus 3 Tbs
Salt and pepper
1 sweet onion, peeled and finely diced
3 cloves garlic, chopped
⅛ tsp red pepper flakes
12 oz (355 ml) Russian imperial stout
8 fl oz (237 ml) vegetable stock
2 sprigs fresh thyme
2 Tbs butter
Dressing
1 lb (454 g) ripe cherry or grape tomatoes
1 shallot, peeled and chopped
3 Tbs olive oil, divided
Salt and pepper
1 Tbs sherry vinegar
6 leaves fresh basil, chopped