Black Garlic Kitchen

Black Garlic Rakott Karfiol

A paprika spiced Hungarian pork dish layered with cauliflower florets and sour cream. Black Garlic Paste adds a hint of sweetness and complements the earthy flavour of cauliflower. This makes for a great family supper. Enjoy!

Black Garlic Kitchen showcase spring vegetable – Cauliflower

Black Garlic Rakott Karfiol Hungarian Cauliflower

Prep: 45 mins – the dish is made in stages | Cook: 35 mins | Serves: 6

Ingredients

  • 2 tbsp olive oil
  • 1 large onion – peeled and finely chopped
  • 1 red pepper – deseeded and chopped
  • 2 tbsp tomato purée
  • 3 tbsp Black Garlic Paste
  • 5 tsp Hungarian sweet paprika
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 500g minced pork
  • ½ tsp table salt
  • ¼ tsp freshly ground black pepper
  • 100ml water
  • Extra seasoning according to preference*
  • 125g uncooked white rice
  • Table salt for the rice water
  • Large head of cauliflower – cut into small florets
  • 1 vegetable stock cube or stock pot – for seasoning the cauliflower water
  • 600ml sour cream
  • 2 cloves white garlic – grated
  • ½ tsp table salt
  • ¼ tsp ground white pepper
  • 150g Edam or Gouda cheese – grated
 

Garnish (optional)

  • Commercially available fried onions

Method

  • Start by making the pork ragout – heat the olive oil in large saucepan set over a medium heat. Gently fry the onion for 7 minutes until softened.
  • Add the chopped red pepper and gently fry with the onion for a further 5 minutes.
  • Stir in the tomato purée, Black Garlic Paste, sweet paprika, ground cumin, smoked paprika, cayenne pepper, salt and freshly ground black pepper. Fry for 1 minute.
  • Add the pork mince. Fry for a further 3 minutes to coat the pork mince in the spices.
  • Add ½ teaspoon salt, ¼ teaspoon pepper and 100ml of water. Cook for 15 minutes, stirring occasionally.
  • Season to taste according to personal preference, adjusting the flavour by adding more spices or seasoning.*
  • Set aside to cool down.
  • Next, cook the rice in plenty of boiling salted water for 10 minutes until the rice is al dente. Drain the rice then mix into the pork ragout.
  • Next, bring a large saucepan of water with a stock pot or cube to the boil. Add the cauliflower florets. Bring the seasoned water back to a rolling boil and cook the cauliflower florets for approximately 6 minutes until just tender, not soft. Drain well. Set aside until ready to assemble the dish.
  • Next, mix the sour cream with the grated white garlic, ½ teaspoon salt and ¼ teaspoon ground white pepper.
  • Preheat the oven to 200C/180Cfan/Gas4.
  • To assemble the Rakott Karfiol – spoon half the pork/rice ragout mixture in the bottom of a 30cm x 22cm (approx.) baking dish. Press down well. Next, spread half the sour cream mixture over the pork/rice ragout. Then, press the cauliflower florets into the sour cream. Spoon the remaining pork/rice ragout mixture over the cauliflower, followed by a layer of the remaining sour cream mixture. Smooth the sour cream mixture then cover with grated cheese. NB the aim is to have defined layers.
  • Cook in the preheated oven for 35 minutes until the top of the Rakott Karfiol is golden.
  • Remove the baking dish from the oven and leave to rest for 5 minutes before serving.
 

To Serve: sprinkle over a layer of fried onions for added texture, then divide the Rakott Karfiol into portions. Accompany with a green salad and gherkins.

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