Sort ingredients
isaday
QR Code
Listen
Pdf
Pull the leaves off the cauliflower, then cut off any thick stems and finely slice them across the grain.
Put 2 tbsp of olive oil in a large frying pan on a medium heat, then fry the cauliflower leaves, sliced stems and 50 g flaked almonds for a few minutes, until crisp and golden brown.
Lift out with a slotted spoon.
Using a sharp knife, shave off the cauliflower florets a few millimetres at a time, so they fall off looking a bit like rice.
Work all the way down to the stalk, then finely chop the stalk and add to the cauliflower 'rice'.
Return the pan to a medium heat, add the remaining 2 tbsp of oil, then saute the diced onion and celery until translucent.
Add the remaining flaked almonds and stir for a minute, until lightly toasted.
Tip in the cauliflower, stir-fry for three minutes, then add the stock and cream, turn up the heat to high and bring to a boil.
Turn down to a simmer and cook, stirring, until the cauliflower absorbs all the liquid.
Stir in the grated cheese, season to taste and serve topped with the crisp cauliflower leaves and almonds and with extra grated cheese on the side.