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Ingredients
1 large head cauliflower (see note)
2 dried red chilies
½ sweet red pepper, seeded and coarsely chopped
3 to 4 tablespoons fruity olive oil or walnut oil
Nutritional analysis per serving (6 servings)
8 grams carbs; 108 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 43 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the cauliflower of leaves and stringy or tough stalk. Separate into florets and cut the stalk into thick strips. Boil in salted water until just cooked, about 10 minutes, drain and run under the cold tap.
- Step 2
Meanwhile, chop up the chilies and put with their seeds and the red pepper into a large frying pan. Add the oil. Heat gently for about 10 minutes to extract some of the pepper flavors into the oil.
- Step 3
Raise heat to moderate and put in the cauliflower. Stir to reheat; the vegetable should stew rather than fry; it must not color. Transfer the vegetable to a hot dish with the pepper and chili bits leaving behind any surplus oil. Serve immediately.
Mrs. Grigson calls this recipe Red Hot Broccoli, using white sprouting broccoli, which is unavailable here. She also recommends substituting cauliflower.
Private Notes