Sautéed Cauliflower with Chilli, Ginger and Pine Kernels

Name: Sautéed Cauliflower with Chilli, Ginger and Pine Kernels
Yield: Serves 4
Ingredients: roughly chopped fresh coriander leaves, to garnish; 40 g/1½ oz butter; 2 tablespoons olive oil; 25 g/1 oz pine kernels; 2 cloves garlic; 2.5 cm/1 in piece fresh ginger; 1 fresh red chilli; 450 g/1 lb cauliflower florets; salt

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

450 g/1 lb cauliflower florets
1 fresh red chilli

Side dish
Gluten-free
Vegetarian

Method

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