This delicious cauliflower side pairs beautifully with Lyndey Milan's chicken dish and a glass of Chardonnay.
½ small (500 g) cauliflower
1 ½ tbsp (30ml) extra virgin olive oil
2 cloves garlic, crushed
¼ cup (40g) pine nuts
1 long dried chilli, chopped (2 tsp)
2 tbsp flat-leaf parsley, coarsely chopped
Chilli oil, to taste (see recipe p.53)
Sea salt and freshly ground black pepper
Recipe by: Lyndey Milan
Photography by: John Paul Urizar
1. Separate the cauliflower into florets. Steam or microwave the cauliflower until almost tender; drain and pat dry.
2. Heat the ½ tablespoon (10ml) oil in medium frying pan, add the garlic, pine nuts and chilli, cook, stirring, over a low heat until fragrant and the nuts are browned lightly. Remove from the pan and reserve.
3. Add the remaining oil and the cauliflower and cook, stirring, until well coated with the oil mixture and beginning to brown. Add the chilli oil if desired (up to 2 tablespoons), reserved pine nut mixture, parsley and stir until combined. Season to taste with salt and pepper.
4. Can be served hot or at room temperature with extra chilli oil on the side.
Chilli oil is delicious when cooked in the final stages of this recipe, depending on taste – use up to ½ teaspoon per person as a guide.