Stir-fried cauliflower with capers, chilli and parsley from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 148) by Hetty Lui McKinnon

  • flowering cauliflower
  • red onions
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute broccoli, Brussels sprouts, green cabbage, Savoy cabbage, or cauliflower for flowering cauliflower; and long red chillies or red chilli flakes for bird's eye chillies.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute broccoli, Brussels sprouts, green cabbage, Savoy cabbage, or cauliflower for flowering cauliflower; and long red chillies or red chilli flakes for bird's eye chillies.

  • JoanN on March 23, 2026

    Excellent. Tossed with 3 ounces of penne. More than enough.

  • crandall57 on May 24, 2025

    We really enjoyed this dish. I had flowering cauliflower from the farmer's market. I used one serrano pepper, and that made it too spicy. I served it over rice with feta on top.

  • christineakiyoshi on April 05, 2024

    Absolutely fantastic. I love capers and the chilis give this a nice kick.

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