Fried Cauliflower With Pine Nuts, Capers And Chilli

1. 1

   Put the capers, garlic, parsley and oil in the small bowl of a food processor, add an eighth of a teaspoon of salt and blitz to a coarse paste. Transfer to a large bowl and set aside.

2. 2

   Bring a large saucepan of water to a boil, add the cauliflower and blanch for 30 seconds. Remove and plunge straight into cold water to stop the cooking. Drain and pat dry.

3. 3

   Dry the saucepan and add enough oil to come 3-4cm up the sides. Place on a high heat and, once hot, add the cauliflower - you may need to do this in batches. Fry for six to eight minutes, until golden-brown and crisp, then use a slotted spoon to transfer to a kitchen paper-lined colander and sprinkle with another eighth of a teaspoon of salt. Keep the oil in the pan. Leave the cauli to drain for three minutes, stir gently into the caper and parsley sauce and arrange on a serving dish. Heat the oil pan on a medium flame, add the chillies and pine nuts, and fry for a minute. Lift out with a slotted spoon, drain on kitchen towel, sprinkle over the cauli and serve.

* Per serving · 4 servings · Values may vary.