Our Purple Cauliflower Recipe is packed with aromatic flavours and looks sensational with its vibrant violet hues. Ideal for impressing guests at a dinner party.
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 until well distributed throughout the cauliflower florets; cook them 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).
In the meantime, wash the parsley, shake or pat dry and roughly chop.
Remove the cooked cauliflower from the stove, toss through the chopped parsley and add 2-3 tablespoons of olive oil if it looks dry.
Arrange in a salad bowl and serve when you are ready. I
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Notes
To prevent your cauliflower from changing colour, add a squeeze of lemon juice while you are cooking it.