Braised short ribs with cauliflower fonduta from It's Always Freezer Season: How to Freeze Like a Chef with 100 Make-Ahead Recipes (page 105) by Ashley Christensen and Kaitlyn Goalen

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Notes about this recipe

  • averythingcooks on November 05, 2023

    I made this cauliflower recipe to use with a different short rib braise and the verdict was... delicious! I made 1/2 using around 8 oz of florets & replaced the fontina with gruyere. I also used 1 XL egg rather than 1.5 L eggs which seemed to work fine. We loved the rich creaminess under our braise...perhaps too much for every day (or maybe not :) and but it's certainly worthy of the occasional splurge.

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