Broccoli And Cauliflower With Spiced Nut Crumb Topping Recipe

About this recipe

A delightful Jain-friendly dinner dish featuring stir-fried broccoli and cauliflower, topped with a crunchy spiced nut crumb for added texture and flavor.

Ingredients

• 50G Picard Chopped Flat Parsley
• 450G Pack'D Organic Broccoli Florets
• 1 Pc Cauliflower 1 Pc 500g To 700g
• 1 L Olive Oil – Organic
• 100G Stockan'S Oatcakes Thin Triangular
• - Tata Salt

Instructions

1. 1. About 30 minutes before serving, cut the broccoli into 2 1/2 x 1-inch pieces and the cauliflower into similar-sized pieces.
2. 2. In a 12-inch skillet over high heat, heat 2 tablespoons of olive oil. Add the broccoli and cauliflower, stirring quickly and constantly, until evenly coated with oil.
3. 3. Add 1/2 teaspoon of salt and 1/4 cup of water. Reduce the heat to medium, cover, and cook for 2 minutes.
4. 4. Uncover and stir-fry the vegetables for 5 minutes or until tender-crisp. Remove them to a serving bowl.
5. 5. In the same skillet, melt 1 tablespoon of olive oil over medium heat. Add 1/2 cup of chopped walnuts and stir until lightly toasted, about 2 minutes.
6. 6. Crush 12 oatcakes into crumbs and add them to the skillet with the walnuts. Stir well to combine and toast for another 2 minutes.
7. 7. Sprinkle the spiced nut crumb topping over the cooked broccoli and cauliflower. Garnish with 1 tablespoon of chopped parsley and serve warm.