Charred baby cauliflower with cumin, chilli and almonds

Name: Charred baby cauliflower with cumin, chilli and almonds
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Ingredients: 2 tablespoons chopped flat-leaf parsley; 1 tablespoon extra virgin olive oil; 100 g (3½ oz) flaked almonds; 1 red chilli, seeded and thinly sliced; 2 garlic cloves, thinly sliced; 1 ½ teaspoons cumin seeds; 4 baby cauliflowers, separated into small florets; 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

If you’ve fallen into the habit of always boiling or steaming cauliflower, try this idea. It takes mere minutes of pan-frying, and the humble cauliflower’s best nutty, sweet notes are magically unlocked. It may seem simple, but its depth of flavour justifies its place as a stand-alone meal.

Ingredients

3 tablespoons olive oil
4 baby cauliflowers, separated into small florets
1 ½ teaspoons

Main course
Gluten-free
Vegan

Method

Heat the olive oil in a large wok or deep frying pan. Add the cauliflower, frying until darkly golden at the edges. Reduce the heat, cover with a lid or a baking sheet and cook for 1–2 minutes.

Add the cumin seeds, garlic, chilli and almonds. Stir-fry for 5 minutes over a medium heat until the almonds are golden. Season generously with salt and pepper, drizzle with the extra virgin oliv