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Stir Fried Cauliflower with Spicy Peanuts

The combination of sweet tang and saltiness in the peanut topping makes a delicious contrast to creamy flavoured cauliflower. Serve as an accompaniment to grilled or fried chicken or pork.


1 medium cauliflower, (about 600g trimmed weight)
3 tbsp chilli oil
100g natural roasted peanuts in their skins
4 spring onions, chopped
Finely grated zest and juice of 1 lime
1 tbsp dark brown sugar


1. Cut the cauliflower into florets. Heat 1 tbsp of the oil in a medium frying pan and gently fry the cauliflower for 5 minutes, turning the pieces frequently. Drizzle carefully with 2 tbsp water, cover with a lid or foil and gently cook the cauliflower for about 15 minutes or until tender

2. While cooking, finely chop the peanuts. (This is easiest done in a food processor using the pulse setting). Tip into a small pan and toast until beginning to colour

3. Add the remaining oil, spring onion, lime zest and juice, sugar and seasoning and heat through gently for 1 minute, stirring regularly.

Tip the cauliflower into a warmed serving dish and scatter with the peanut mixture.