This is a pared down version of a Middle Eastern dish by Joseph Abboud, where traditionally the cauliflower is deep fried. Here cauliflower florets (also known as fioretto or caulini) are used and pan fried, instead. The florets are similar in appearance to broccolini. The stalks are elongated, green and tender and the flavour is milder than a head of cauliflower and sweeter.  The florets cook quickly and lend to all manner of preparations; steamed, stir-fried, roast, pickled or raw.

Serves 4-6 as a side dish

2 tablespoons extra virgin olive oil

2 medium brown onions

sea salt

1 teaspoon ground cumin, or allspice

2 tablespoon plain flour (for GF option, use buckwheat or chickpea flour)

400-500g cauliflower florets

vegetable oil

black pepper

2 tablespoons pinenuts, or chopped almonds, toasted (optional)

1 lemon, cut into wedges

Heat 2 tablespoons of olive oil in a small heavy based frying pan over a medium -high heat. Add the onion and cook for about 5 minutes, until onions begin to colour. The reduce the heat and cover with a piece of baking paper (or a saucepan lid) and cook for 20 minutes, stirring occasionally until the onions are very soft and golden brown. Stir in pinch of salt and ¼ teaspoon spice. Set aside.

Meanwhile, combine the flour and remaining spice in a medium bowl. Add the cauliflower florets and toss to lightly coat in flour, shaking off the excess. The result is only a very light dusting.

Heat enough vegetable oil to coat the base of a large heavy based frying pan, about ¼ cup.  Fry florets for about 3-4 minutes until edges are dark golden brown, turning to cook all sides. Transfer to a plate lined with paper towel, to drain. Repeat with the remaining florets.

To serve warm, immediately arrange florets on a plate, season with salt and ground pepper then scatter over the onions and the nuts, if using. Place lemon wedges alongside to squeeze juice over the top.

 Recipe by Fiona Hammond, June 2024.