Crispy Branzino & Cauliflower recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Talula's Garden›Crispy Branzino & Cauliflower Recipe

Crispy Branzino & Cauliflower Recipe

Inspired by Talula's Garden
Time45m
Serves2

bulgur, kale, lemon and honey beurre blanc sauce, herbs & sesame za’tar spice

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Ingredients

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Main Ingredients

Beurre Blanc Sauce

Method

Preparation of Ingredients

1

Prepare the Bulgur

In a pot, bring 2 cups of water to a boil. Add bulgur and a pinch of salt. Reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork and set aside.

2

Prepare the Cauliflower

Steam cauliflower florets until tender, about 5-7 minutes. Season with salt and pepper, then drizzle with olive oil.

3

Prepare the Kale

Sauté kale in a pan with 1 tablespoon of olive oil until wilted, about 3-4 minutes. Season with salt and pepper.

Cooking the Branzino

4

Cook the Branzino

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the branzino fillets with salt, pepper, and sesame za'tar spice. Place the fillets skin-side down in the skillet and cook for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through.

Making the Beurre Blanc Sauce

5

Prepare the Beurre Blanc

In a saucepan, combine white wine and minced shallots. Bring to a boil and reduce until only 1-2 tablespoons remain. Lower the heat and whisk in the butter gradually until emulsified. Stir in lemon juice and honey to finish.

Plating the Dish

6

Serve

On a plate, place a scoop of bulgur, topped with sautéed kale, crispy branzino, and steamed cauliflower. Drizzle with honey beurre blanc sauce and garnish with herbs if desired.