Umami Cauliflower and Brussel Sprouts
Course
Main Course
Cuisine
Continental
Ingredients
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
aromat-seasoning-powder
Salt & Pepper To Taste
Black Sesame Seeds, as needed
Recipe Notes
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.