Kung Pao Cauliflower
Spice up your cauliflower!
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45 mins
-
Serves 2 - 4
45 mins
Serves 2
What you'll need…
- 1 x bunch of purple sprouting broccoli
- 100g ground almond
- 200g of roasted red pepper
- 1 tsp smoked paprika
- 50ml olive oil
- 4 cloves garlic
- 1 tsp sherry vineagar
- Zest of 1 lemon
- 1 tsp fennel seeds
- Salt to taste
The method
1
Wash your broccoli well in cold water and trim away the base of the stalks. Set aside to cook later.
2
In a large pan, heat olive oil on medium heat and slowly cook garlic until soft. Add paprika and cook out for 1 minute.
3
Add fennel seeds, roasted pepper and almonds and cook until completely soft (around 25 minutes).
4
Add sherry vinegar and lemon zest and bring to a boil, then blend to a silky smooth sauce.
5
In a frying pan, dry pan roast your broccoli with plenty of sea salt on a high heat until just cooked and slightly caramelised.
6
Serve broccoli immediately with a generous amount of your red pepper sauce.
7
Optional: garnish with toasted almonds.
Recipe From Jake Boyce, Field Kitchen Head Chef
