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Braised spiced cauliflower with toasted almonds
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1 tbsp olive oil
50ml water, in a saucepan
¼ tsp dried chilli flakes
½ tsp caraway seeds.
2 tbsp toasted flaked almonds
1 pot of natural yogurt
1 wholewheat tortilla or naan
1. Remove the leaves from the cauliflower and cut it in half, then each half into 5 wedges. Heat the olive oil and add the dried chilli flakes and the caraway seeds. Sizzle for a minute then add the cauliflower. Turn to coat with the spices then add to the water, cover and simmer for 3–4 minutes.
2.Remove the lid and simmer for a further minute. Scatter with the cauliflower with the toasted flaked almonds. Serve with plenty of fresh coriander, a large dollop of natural yogurt and wholewheat tortilla or naan.
Typical values per serving:
per serving without the tortilla
This recipe was first published in March 2011.