Name: Cauliflower with chilli and pine nuts
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 kilogram cauliflower; 2 tablespoon olive oil; 2 cloves garlic, crushed; 1/4 cup (40g) pine nuts; 2 large fresh red chillies, seeded, sliced finely; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

1 kilogram cauliflower

2 tablespoon olive oil

2 cloves garlic, crushed

1/4 cup (40g) pine nuts

2 large fresh red chillies, seeded, sliced finely

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Separate the cauliflower into small florets. Blanch the cauliflower in boiling salted water until just tender. Drain and pat dry.

2.Heat the oil in a medium frying pan; cook garlic, pine nuts and chilli. Stir over a low heat until fragrant and the pine nuts are browned lightly. Add cauliflower; cook, stirring until well combined with other ingredients.

3.Add parsley; stir until combined.

Not suitable to freeze or microwave. When cooking cauliflower, a light-handed treatment is best. It contains sulphur compounds similar to that of cabbage, which break down as they cook, releasing an odour that strengthens the longer they are cooked.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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