Charred baby cauliflower with cumin, chilli and almonds

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.

SERVES 4

PREPARATION TIME: 10 MINUTES

COOKING TIME: 10 MINUTES

3 tablespoons olive oil

4 baby cauliflowers, separated into small florets

1 ½ teaspoons cumin seeds

2 garlic cloves, thinly sliced

1 red chilli, seeded and thinly sliced

100g (3½oz) flaked almonds

1 tablespoon extra virgin olive oil

2 tablespoons chopped flat-leaf parsley

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 olive oil and scatter with parsley.