I think this recipe breaks every rule of food presentation and photography. It is unremittingly white/beige. I probably should have a lettuce leaf there. I don’t care, it is delicious and that is what counts.
This is a very easy dish when you want something quickly, that tastes like you spent more effort than you actually did. It is just fried cauliflower with cumin, salt, chilli, parsley and lemon served on sourdough with hummus. Cumin and cauliflower are best friends.
The only trick is in the cooking of the cauliflower.
I use this fried cauliflower for lots of things. In pasta, as a side dish, eating out of the container while standing in front of the fridge…this time I ate it on a good sourdough bread with hummus.
- ½ cauliflower
- lemon juice
- Cut the cauliflower into half centimetre slices vertically through the florets so each piece holds together with a stem. Break up any really large pieces into smaller trees. If you cut it across the grain it will break up into mush. What you want is a flat surface on each piece for maximum frying contact.
- Add the pieces to the pan in a single layer, put a tiny amount of water in, add a lid and steam for a couple of minutes. Don't make it too soft. There is a bit more cooking to be done.
- Take the lid off, turn up the heat and reduce any water away to nothing. If there is a lot of water, and the cauliflower is threatening to be overcooked, just drain it away and then reduce.
- Add olive oil, cumin, salt and chillis to the mix and fry until there are some nice brown bits developing.
- Turn off the heat, add a squeeze of lemon and chopped parsley.