Cauliflower with almonds and chilli from Winter Food by Jill Norman
Although it is in season all year, cauliflower is at its best in late autumn and winter. It should be firm, ivory-coloured and have stiff, not limp, leaves. A fairly bland vegetable, it is best coo...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Wooden spoon
- Grater
- Serving platter
Ingredients
- 1 medium cauliflower
- 2–3 tablespoons olive oil
- 50 g flaked almonds, toasted
- 1 teaspoon chilli flakes, or to taste
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