Cauliflower with pine nuts and parsley

This here Guardian article is what happens when Yottam Ottolenghi cooks something.

This here photo is what happens when I attempt to do the same:

The recipe is a mezze dish, so the Guardian tells me, and it involves cauliflower, chilli, pine nuts, and a parsley and caper sauce on top. These two dishes, you will rightly notice, are not the same.

The difference I think is in the deep frying (what, and the fact the photo for his recipe was taken by a food stylist and mine was taken in a tiny South London kitchen? You're too kind.)

The original recipe calls for some deep frying and then pouring on a few tablespoons of oil for good oily measure, and I'm a little bit shy of all that, not too mention far too lazy to clean out all that oil after the deep frying's done.

Instead of deep frying the cauliflower, I roasted it for 20 minutes or so and then shallow fried it for a couple more for a bit of colour. (By bit of colour, I mean slightly burnt. You got that, right?) Rather than deep fry the chilli and pine nuts as the original recipe calls for, I gave them a couple of minutes in the shallow fry too (read: burnt them a bit as well).  Hardly any oil in the parsley and caper sauce either - just a teaspoon or so - with the difference made up with water.

Oh yeah, it was gooood. The oil-water swap made it nice and juicy, and not at all greasy. I'd call that a win.

It reinforces my opinion that cauliflower is one of the superior veggies to grace the earth. I will be opening a shrine to it before too long, where I will leave gifts of parsley and capers to appease it. All hail cauli!