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Charred baby cauliflower with cumin, chilli and almonds
- Serves
4
- Difficulty
Easy
- Ready in
20 min
By Alice Hart
Published 2018
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 4 1 ½ teaspoons
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
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