Recommendations · Beer and food

Roasted cauliflower with Brouwerij Avereest Dikke Bolle Tripel

Cauliflower in thick slices, roasted until the edges are brown, with brown butter, almonds and capers. A vegetarian dish that can handle a sturdy beer.

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Bottle of Brouwerij Avereest Dikke Bolle Tripel, beer

From the shelf

The bottle

Brouwerij Avereest Dikke Bolle Tripel comes from Brouwerij Avereest in the Netherlands and is a tripel of 8.5% ABV. The bottle holds 33 centilitres. A tripel is blond and strong, re-fermented in the bottle and therefore rich in carbonation, with a spicy yeast note and a dry finish.

Brouwerij Avereest Dikke Bolle Tripel

The combination

Why this works together

Cauliflower that browns in the oven tastes nutty and slightly sweet, and the brown butter emphasises that even more. A tripel brings the same side: the beer is blond and sturdy, with a full malt base into which that roasted tone fits. The carbonation clears away the butter, and the acidity of the capers finds a counterweight in the dry finish.

At the table

The dish

  • Before 4 people
  • Ready in 45 minutes
  • Type main course

What you need

  • 2 cauliflowers
  • 4 tablespoons of olive oil
  • 80 grams butter
  • 60 grams flaked almonds
  • 2 tablespoons capers, drained
  • 1 lemon
  • 3 tablespoons finely chopped flat-leaf parsley
  • 200 grams of couscous
  • salt and freshly ground black pepper

How to make it

  1. Preheat the oven to 220 degrees.
  2. Remove the outer leaves of the cauliflowers and cut each cauliflower from top to bottom into slices of 2 centimetres.
  3. Lay the slices on a baking tray, brush both sides with olive oil and sprinkle with salt and pepper.
  4. Roast them for 25 minutes, turning them halfway, until the edges are dark brown.
  5. Meanwhile, prepare the couscous according to the instructions on the packaging.
  6. Melt the butter in a frying pan over medium heat and let it cook on until it smells of nuts and turns light brown.
  7. Take the pan off the heat, stir in the flaked almonds and the capers and squeeze the lemon over the top.
  8. Place the cauliflower on the couscous, spoon the brown butter over it and sprinkle with the parsley.

In the glass

Serving

Serve at 8 to 10 degrees in a goblet. Pour in one go and keep the last centimetre with the yeast in the bottle; that keeps the beer clear and the finish dry.

All about Brouwerij Avereest Dikke Bolle TripelBack to Recommendations from ’t Bockje

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