Seena's Lemonutty Cauliflower


1 medium head of cauliflower
2 tablespoons of olive oil
pinch of sea salt
1 clove garlic, minced
1 tablespoon lemon juice
1/2 cup toasted, slivered almonds
1 small bunch of chives, chopped
zest of one lemon


Toast the almonds in large dry no-stick skillet over medium heat until browned, then set aside. To prep the cauliflower, remove leaves and stem and wash, removing any discoloured bits. Now cut it into very small florets of equal size and set aside.

Heat the olive oil and fine grain salt in same skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Stir occasionally with a spatula until beginning to brown. Brown a bit more and continue to saute until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic and lemon juice.

Remove from heat and stir in the chives, lemon zest and toasted almonds. Serve immediately.