Red Hot Cauliflower

Name: Red Hot Cauliflower
Total time: 45 min
Yield: 6 servings
Cuisine: british
Ingredients: 1 large head cauliflower (see note); 2 dried red chilies; 1/2 sweet red pepper, seeded and coarsely chopped; 3 to 4 tablespoons fruity olive oil or walnut oil

Recipe from "Jane Grigson's Vegetable Book"

Adapted by Florence Fabricant

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: BRITAIN'S JANE GRIGSON: A NO-NONSENSE COOK

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Ingredients

Yield:6 servings

1large head cauliflower (see note)
2dried red chilies
½sweet red pepper, seeded and coarsely chopped
3 to 4tablespoons fruity olive oil or walnut oil

Ingredient Substitution Guide

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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.

Tip

Mrs. Grigson calls this recipe Red Hot Broccoli, using white sprouting broccoli, which is unavailable here. She also recommends substituting cauliflower.