Sautéed radishes with sweet sprouting cauliflower


For 4 portions

  • 2 punnets Atsina Cress
  • 750gr radishes
  • 200gr sweet sprouting cauliflower
  • 1 clove finely diced garlic
  • 25gr butter
  • 1 tbsp olive oil
  • 100ml vegetable stock
  • season to taste


  • Wash the radish under cold water and reserve 2 to 3 large ones to slice and bake in the oven. 
  • Pour the olive oil and butter in a thick saucepan and put on a medium heat. 
  • Add the radishes into the pan and cook “sautéed”, stirring time to time for 3 to 4 minutes. 
  • Add the vegetable stock to the pan with the crushed garlic and cook covered for an extra 5 minutes. Season to taste. 
  • Take out the radish and cook the sprouting cauliflower in the remaining stock from the pan. 
  • Serve immediately with the Atsina Cress and the baked slice of radish. 

Recipe: Franck Pontais

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