Umami Cauliflower and Brussel Sprouts

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Serving Portions: 10
  • 3 Heads Cauliflower, cut into florets
  • 900 g Brussel Sprouts, cleaned and halved
  • Oil, for shallow frying
  • 20 Nos. Dried Thai Bird Chillies, whole
  • 30 g Knorr Aromat Seasoning Powder
  • Salt & Pepper To Taste
  • Black Sesame Seeds, as needed


    • Shallow fry the Cauliflower Florets first, then the Brussel Sprouts. Shallow fry them separately, as the Brussels Sprouts will cook faster.
    • Toss the vegetables together in a bowl with the dried Chillies and add Knorr Aromat Seasoning Powder. Season with Salt and Pepper.
    • Serve in a bowl and sprinkle with Black Sesame seeds.

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