Fried Cauliflower With Pine Nuts, Capers And Chilli

• 50g capers, rinsed and drained
• 1 clove garlic, peeled and crushed
• 20g chopped parsley
• 3 tbsp olive oil
• Salt and black pepper
• 2 medium cauliflowers, broken into 5cm florets
• Sunflower oil, for frying
• 2-3 red chillies, thinly sliced
• 40g pine nuts

1. Put the capers, garlic, parsley and oil in the small bowl of a food processor, add an eighth of a teaspoon of salt and blitz to a coarse paste. Transfer to a large bowl and set aside.
2. Bring a large saucepan of water to a boil, add the cauliflower and blanch for 30 seconds. Remove and plunge straight into cold water to stop the cooking. Drain and pat dry.
3. Dry the saucepan and add enough oil to come 3-4cm up the sides. Place on a high heat and, once hot, add the cauliflower - you may need to do this in batches. Fry for six to eight minutes, until golden-brown and crisp, then use a slotted spoon to transfer to a kitchen paper-lined colander and sprinkle with another eighth of a teaspoon of salt. Keep the oil in the pan. Leave the cauli to drain for three minutes, stir gently into the caper and parsley sauce and arrange on a serving dish. Heat the oil pan on a medium flame, add the chillies and pine nuts, and fry for a minute. Lift out with a slotted spoon, drain on kitchen towel, sprinkle over the cauli and serve.

capers, clove garlic, parsley, olive oil, salt, cauliflowers, sunflower oil, red chillies, nuts

Taken from www.epicurious.com/recipes/member/views/fried-cauliflower-with-pine-nuts-capers-and-chilli-52309401 (may not work)