Sautéed Cauliflower with Chilli, Ginger and Pine Kernels

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Cauliflower is often thought of as a dull vegetable; this recipe proves that it need not be. For a vegetarian meal, serve with one or two other vegetable dishes. Alternatively, serve as an accompaniment to roast chicken or game birds.


  • 450 g/1 lb cauliflower florets
  • 1 fresh red chilli


Slice the cauliflower florets downwards fairly thinly. Plunge into boiling salted water and cook for 2-3 minutes only, until slightly softened. Drain and dry thoroughly. Cut the chilli open lengthways under running water, discard the seeds and stem and slice the flesh across as thinly as possible. Peel the ginger and garlic and chop together finely. Put a large sauté pan over a high heat, add t