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.
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 the pine kernels to the dry pan and toss briefly until browned. Turn on to a plate and leave on one side.
Now put the olive oil and butter into the sauté pan over a medium to high heat, add the cauliflower and stir around for 3-4 minutes. Then lower the heat a bit, add the chilli, ginger and garlic and stir around for another 2 minutes. Finally, stir in the pine kernels and a sprinkling of salt and remove from the heat. Turn into a heated serving dish and scatter the roughly chopped coriander on top.
© 1997 Josceline Dimbleby. All rights reserved.