Ingredients:
¼ cup whole blanched almonds
1 large cauliflower, separated into florets
¼ cup butter
1 onion, finely chopped
½ teaspoon chili powder
½ teaspoon turmeric
3-4 tablespoons lemon juice
½ cup dried breadcrumbs
Sea salt and freshly ground pepper
Directions:
1. Heat a wok or large, heavy skillet until hot. Add the almonds and toast over medium heat until browned on all sides. Remove to a plate and cool. Chop almonds coarsely and set aside.
2. Half fill the wok or skillet with water and bring to a boil over high heat. Add cauliflower and simmer 2 minutes. Drain and rinse; set aside.
3. Wipe the wok or skillet dry and return to heat. Add the butter and swirl until melted. Add onion, chili powder, and turmeric, and stir-fry 2-3 minutes or until softened.
4. Add cauliflower and lemon juice, and stir-fry 3-4 minutes or until crisp-tender. Add breadcrumbs and chopped almonds and toss until cauliflower florets are all coated. Serve hot.
Serves 4-6