Charred baby cauliflower with cumin, chilli and almonds

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

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.


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


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