Spicy Cauliflower with Lemon Breadcrumbs

Ingredients

• 800 g small cauliflower (1 small head)
• Salt
• 1 red chili pepper
• 2 Garlic cloves
• 10 g parsley (0.5 bunch)
• 100 g almond sticks
• 0.5 Organic lemon
• 15 g Butter (1 tbsp)
• 120 g whole wheat breadcrumbs

Instructions

1. 1.

   Wash, trim, and cut the cauliflower into florets; cook in boiling salted water for 10–15 minutes.

2. 2.

   Meanwhile wash and peel the chili pepper; peel the garlic cloves. Finely chop both along with washed, dried, chopped parsley.

3. 3.

   Toast the almonds in a dry pan over medium heat until fragrant; remove and set aside.

4. 4.

   Wash the lemon half, pat dry, grate 1½ tsp of zest finely, then squeeze out the juice.

5. 5.

   Melt butter in the pan; sauté garlic and chili over medium heat until translucent. Add breadcrumbs and stir occasionally until golden brown. Mix in parsley, lemon zest, and almonds. Season with salt and a splash of lemon juice to taste.

6. 6.

   Drain the cauliflower, let it dry, and arrange on four deep plates. Sprinkle with the lemon breadcrumb mixture.