Wash the cauliflower, remove the core and leaves and cut into small florets, then pat dry. You don’t want it to spit at you when you add it to the frypan.
Heat a large non-stick frypan on medium heat, add the olive oil and heat until warm, then add the cauliflower a squeeze of lemon juice and sauté until golden brown. (Approximately 10-15 minutes, you will notice it darken in colour).
In the meantime, roughly chop the green olives and almonds.
Add the coriander seeds and stir through until well distributed throughout the cauliflower, cook the seeds until golden and fragrant.
Add green olives, zest and lemon juice, stir through the cauliflower, and cook until the cauliflower is tender. (Approximately 5-10 minutes).
Wash the parsley, shake or pat dry and roughly chop.
Remove from the cooked cauliflower from the heat add the chopped parsley toss through and if it is looking a bit dry add 2-3 tablespoons of olive oil.
Arrange in a salad bowl and serve when you are ready.